New Mexican Posole

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.