The meat develops a rich, full-bodied flavor when it's cooked to a dark brown, so be sure not to stir the pork until it releases easily from the pan. Serve this hominy-based fiery pork soup recipe with warm flour tortillas.
1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeo peppers and spices (such as Del Monte), undrained
1 cup water
1/4 cup chopped fresh cilantro
How to Make It
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro.
Very filling and good. Used 2 cans of Rotel Mexican with lime and cilantra since I couldn't find cans of stewed Mexican tomatoes. Also partially drained the hominy and added extra Mrs Dash and water. Everyone that tried it asked for the recipe.
Delicious, fast and simple! I threw it together after a chilly fall run and it hit the spot. I didn't have the mexican style tomatoes so tossed in some red pepper flakes and extra chipotle seasoning. I also used more hominy as all I had available was the "big can" and didn't want to waste it. Worked perfectly fine. Served with a salad.
I just finished making this a day in advance, and after sampling it, I can already tell it's going to become a new winter favorite! I used considerably more seasoning than the recipe called for, and I let it simmer uncovered for another 15 minutes or so to let it thicken and let the flavors marry. It's a keeper!
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