Traditionally served at Christmastime, posole (also pozole) is a thick, hearty soup originating from Mexico's Pacific Coast region. It consists of pork, broth, hominy, onion, garlic, and cilantro.
1 pound pork loin, trimmed and cut into 1/2-inch cubes
2 cups chopped onion (about 1 large)
4 garlic cloves, minced
1 1/2 tablespoons chili powder
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15.5-ounce) can golden hominy, drained
3/4 teaspoon ground cumin
1/8 teaspoon salt
Chopped fresh cilantro
How to Make It
Heat a Dutch oven coated with cooking spray over medium-high heat. Add pork; cook 4 minutes or just until pork begins to brown, stirring constantly. Remove pork from pan; set aside.
Place pan over medium heat. Recoat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add chili powder; cook 15 seconds. Add pork and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add hominy, cumin, and salt; simmer, uncovered, 20 minutes. Ladle soup into bowls, and sprinkle with fresh cilantro.