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Spring Posole

Yield 6 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/4 teaspoon salt
  • 1 minced drained canned chipotle chile in adobo sauce
  • 2 1/2 cups diced plum tomato
  • 3 garlic cloves, minced
  • 2 (15.5-ounce) cans golden hominy, drained and rinsed
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 (1-pound) pork tenderloin
  • 6 cups chopped spinach
  • 1 cup cilantro sprigs
  • 1 1/2 cups thinly sliced romaine lettuce
  • 3/4 cup thinly sliced radishes
  • 3/4 cup (3 ounces) shredded manchego cheese or Monterey Jack cheese
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 287
  • caloriesfromfat 28 %
  • fat 9 g
  • satfat 3.7 g
  • monofat 3.5 g
  • polyfat 0.9 g
  • protein 26 g
  • carbohydrate 25.9 g
  • fiber 6.8 g
  • cholesterol 60 mg
  • iron 5 mg
  • sodium 814 mg
  • calcium 223 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and next 4 ingredients (onion through chipotle); cook for 4 minutes, stirring frequently. Stir in tomato, garlic, hominy, and broth. Reduce heat, and simmer 20 minutes.

  2. Trim fat from the pork. Cut pork into bite-size pieces. Add pork, spinach, and cilantro to pan. Cook for 7 minutes or until pork is done. Ladle 1 1/2 cups soup into each of 6 bowls; top each with 1/4 cup lettuce, 2 tablespoons radishes, 2 tablespoons cheese, and 2 teaspoons green onions.