Posole (Mexican Soup)

By bubsmoljo

Ingredients

• 1 Tbsp. olive oil
• 1 pork tenderloin or 3 chicken breasts
• coarse salt and ground pepper
• 1 medium chopped onion
• 2 garlic cloves, minced
• 1 Tbsp. minced chipotle chiles in adobo
• 2 14.5 oz. chicken broth
• 2 14.5 oz cans hominy
• 1 can diced tomatoes in juice
• 1/2 c. fresh cilantro
• lime for serving

Preparation

Step 1

In a large saucepan, heat oil over medium. Season pork or chicken with salt and pepper, cook until browned on all sides 6-7 mins. Transfer meat to a plate and set aside (reserve pan) Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4-5 mins. Add chiles, and cook until fragrant about 1 minute. Add broth, hominy, tomates, meat and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until meat is done. Transfer meat to work surface and shred with 2 forks. Return meat to the pan. Top soup with cilantro and serve with lime.