Spicy Pork Posole

Ingredients for Spicy Pork Posole

• 1 tablespoon olive oil

• 170g pork tenderloin, halved lengthwise

• 1/2 teaspoons salt, divided

• 1/4 teaspoons black pepper, divided

• 1 large yellow onion, sliced

• 2 cloves garlic, sliced

• 2 teaspoons chilli powder

• 725ml canned hominy (about 3 cans, 425g each), drained

• 6 cups low-sodium vegetable broth

• 2 bay leaves

• 1 small head green cabbage, cut into ribbons

• 8 radishes, sliced

• 1/2 medium avocado, sliced

• 1 jalapeño chilli, sliced

How to make Spicy Pork Posole

Heat oil in a Dutch oven over medium-high heat. Sprinkle tenderloin with 1/4 teaspoons salt and 1/8 teaspoons pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice into 1/4-inch strips. Add onion and garlic to pot; reduce heat to medium-low. Add remaining 1/4 teaspoons salt and 1/8 teaspoons pepper and cook, stirring occasionally, until onion is transparent, 15 to 20 minutes; reduce heat as needed to keep from burning. During last minute of cooking, stir chilli powder into onion mixture. Return meat to pot, along with hominy, broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes. Add cabbage, cover and cook another 10 minutes. Remove bay leaves. Divide stew among 4 bowls; serve garnished with radishes, avocado and jalapeño.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.