I first had posole soup at a Chicago restaurant my sister took me to, and I’ve been meaning to make it home ever since, and finally found a good recipe. This recipe is from Everyday Food, but for some reason cannot be found on their website (?!!?), so I’m typing it up. I love the hominy in it. If you haven’t tried hominy yet, you’re in for a big treat. It’s corn that’s been alkalized, so it puffs and has a completely different texture and taste than corn does. The closest thing I can compare it to is garbanzo beans, but if that makes it sound gross, ignore that, because it’s not. Anyway, my Cape Verdean friends in Rhode Island use hominy in some of their great dishes, but posole is the only other dish I’ve seen it in (you can read this as a call for more great hominy recipes, if you have some). This soup is also a great, easy weekday dinner that uses many kitchen staples. Incidentally, you can leave the spice out by using only the adobo sauce, and not the chile, if you prefer the soup to be mild.
2 T. olive oil
1 pork tenderloin (1-2 lbs.)
1 small onion, diced
2 cloves garlic, peeled and minced
2 c. water
2 (15 oz.) cans chicken broth, or 3 1/2 c. homemade chicken broth
2 cans hominy, drained and rinsed
1 can (15 oz.) diced tomatoes, with juices
1 chipotle chile in adobe sauce, chopped (with 1 T. sauce, if you prefer)
1/2 c. chopped cilantro, stems removed
lime wedges, diced avocado, sour cream for serving (optional, but really a good idea)
salt and pepper to taste
1. In a large dutch oven, heat the oil over medium-high. Add the pork tenderloin to the pan, allowing it to brown on every side, rotating it every 2-3 minutes. Remove the pork to a bowl.
2. Add the onion and garlic to the pan, salt and pepper according to taste, and then, stirring frequently, cook until tender and translucent, about 4-5 minutes. Add water, chicken broth, hominy, tomatoes, chipotle chile, and pork (with any accumulated juices) and bring to a boil. Turn the heat down, and allow to simmer until the pork is fully cooked (between 5-10 minutes. You may want to check it with an instant-read thermometer. It should be from 160-170 degrees).
3. Remove the pork from the soup and shred it (use 2 forks and scrape the pork down with the grain). Return to soup, adjust seasonings, and allow to simmer until ready to serve. Stir in cilantro just before serving, and pass chopped avocados, sour cream, and lime wedges with the soup, if desired.