Green chili pork posole

7

PREP TIME

25 min

TOTAL TIME

45 min

Makes

4 cups

Green chili pork posole

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.

Leaning on the fragrant flavours of chili powder, jalapeno and tomatillos makes low-calorie taste like fine dining.

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