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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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Published in Bon Appetit April 2009. Ingredients:
1 tablespoon olive oil |
2 cups onions, chopped |
1 cup celery, chopped |
4 garlic cloves, chopped |
1 lb pork tenderloin, cut into 1/2-inch cubes |
5 cups reduced-sodium chicken broth (may need more) |
2 (15 ounce) cans yellow hominy, drained (can use white instead of yellow) |
12 ounces fresh tomatillos, husked, rinsed, and coarsely chopped |
2 (7 ounce) cans diced mild green chilies, drained |
4 teaspoons ground cumin |
4 teaspoons chili powder |
1/4 cup chopped fresh cilantro, plus additional (to garnish) |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
2. Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.
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