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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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