New Mexican Posole

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 19%
  • Fat: 8.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.8g
  • Protein: 29.9g
  • Carbohydrate: 53.4g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 480mg
  • Calcium: 0.0mg

Ingredients

  • 1 (3/4-pound) pork tenderloin
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup no-salt-added salsa
  • 1/2 cup canned low-sodium chicken broth, undiluted
  • 1 (15-ounce) can yellow hominy, rinsed and drained
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh cilantro
  • 4 (8-inch) flour tortillas
  • Lime wedges (optional)

Preparation

  1. Trim fat from tenderloin; cut tenderloin into 1-inch pieces.
  2. Combine chili powder, cumin, and oregano in a large heavy-duty, zip-top plastic bag; add pork. Seal bag, and shake until pork is coated. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pork and garlic; cook 3 minutes or until browned, stirring often. Add salsa and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in green onions and cilantro.
  3. To serve, place 1 tortilla in each of 4 shallow bowls; spoon pork mixture evenly over tortillas. Garnish with lime wedges, if desired.
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