Chipotle Pork Posole

Name: Chipotle Pork Posole
Yield: serves 4 as a main course
Ingredients: 1 tablespoon olive oil; 1 pork tenderloin (about 1 pound), halved crosswise; Coarse salt and freshly ground pepper; 1 onion, coarsely chopped; 2 garlic cloves, minced; 1 tablespoon minced canned chipotle chiles in adobo; 2 cans (14 1/2 ounces each) low-sodium chicken broth; 2 cans (15 1/2 ounces each) hominy, drained and rinsed; 1 can (14 1/2 ounces) diced tomatoes in juice; 2 cups water; 1/2 cup loosely packed cilantro leaves, for garnish; Lime wedges, for serving (optional)

December 22, 2011

This quick version of a traditional Mexican stew gets its robust flavor from chipotle chiles—smoked jalapeños packed in adobo (spicy tomato sauce). Hominy (or posole) is also essential. Both can be found in the Latin American section of supermarkets.

Recipe information

Yield
serves 4 as a main course

Ingredients

1 tablespoon olive oil

1 pork tenderloin (about 1 pound), halved crosswise

Coarse salt and freshly ground pepper

1 onion, coarsely chopped

2 garlic cloves, minced

1 tablespoon minced canned chipotle chiles in adobo

2 cans (14 1/2 ounces each) low-sodium chicken broth

2 cans (15 1/2 ounces each) hominy, drained and rinsed

1 can (14 1/2 ounces) diced tomatoes in juice

2 cups water

1/2 cup loosely packed cilantro leaves, for garnish

Lime wedges, for serving (optional)

Preparation

Step 1
In a large pot, heat oil over medium. Season pork all over with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate.
Step 2
Add onion and garlic to pot; season with salt and pepper. Cook over medium heat, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Step 3
Add chipotle chiles; cook, stirring, until fragrant, about 1 minute. Add chicken broth, hominy, tomatoes with their juice, pork, and the water. Bring to a boil; reduce heat to a simmer. Cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 5 minutes.
Step 4
Remove pork, and shred with two forks; return to pan, and stir to combine. To serve, ladle soup into bowls, and garnish with cilantro. Serve with lime wedges, if desired.
Make Ahead
Step 5
This dish actually improves when made ahead and refrigerated. After returning shredded pork to soup, let cool completely and store up to 1 day in an airtight container; reheat gently before serving.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Make Ahead

Step 5

Recipe notes