Leaning on the fragrant flavours of chili powder, jalapeno and tomatillos makes low-calorie taste like fine dining.
Green chili pork posole
7
PREP TIME
25 min
TOTAL TIME
45 min
Makes
4 cups
John Cullen
Ingredients
- 1 tsp olive oil
- 1/2 onion , diced
- 1/2 celery stalk , diced
- 4 garlic cloves , minced
- 250 g pork tenderloin , chopped
- 1/2 cup hominy , drained
- 1/4 cup diced pickled jalapenos , or seeded poblano chilies
- 1 medium tomatillo , diced, or 1/2 cup chopped canned tomatillos
- 2 tsp cumin seeds
- 2 tsp chili powder
- 1 tsp coriander
- 2 2/3 cups sodium-reduced chicken broth
- 2 tbsp chopped cilantro
Instructions
- Heat a pasta pot over medium. Add oil, then onion, celery and garlic. Cook until onion starts to soften, 3 min. Add pork. Continue cooking until no pink remains, about 2 min. Add hominy, jalapenos, tomatillo, spices and broth. Season with pepper. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until flavours develop, about 15 min. Stir in cilantro before serving.
Nutrition (per serving)
- Calories
- 122,
- Protein
- 17 g,
- Carbohydrates
- 8 g,
- Fat
- 3 g,
- Fibre
- 2 g,
- Sodium
- 557 mg.
