On a cold winter day, all I can think of is SOUP! Especially one that is full of spices and can warm my body with just a bite full. What's great about soup is that it is a one pot wonder. Chop everything up and toss it in the dutch over, cover and let your dutch oven do all the work for you.
This recipe calls for pork tenderloin. I made a 2.5 pound roasted pork tenderloin two days ago and so I just used the leftover pork from that night for this soup. Super convenient way to use your leftovers! Most of us probably do not have a pound of leftover pork sitting in the fridge so if you are making this soup from scratch, make sure you don't crowd the meat when you are browning it. Crowding causing the meat to steam rather than brown.
| 2 tablespoon corn or canola oil 1 pound pork tenderloin, cut into 1/2-inch dice 1 yellow onion, finely chopped 3 cloves garlic, minced 1 1/2 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 3 cups chicken stock 1 can (14.5 oz) diced fire-roasted tomatoes, with juice | 1 can (15 oz) white hominy, rinsed and drained 1 jalapeño chili, seeded and diced Avocado slices, for garnish 5 tablespoon cilantro, for garnish Sliced green (spring) onions, white and green parts, for garnish Warm tortillas for serving (optional) |
If you are using warm tortillas, preheat oven at 400˚F. Slice the tortillas in strips, about 3 inches long and 1/4 inch wide. Spread the tortilla strips evenly on a baking sheet and bake until crispy, about 8 minutes.
In a soup pot (preferably a dutch oven), heat the oil over medium heat. Sauté the pork in batches -- about 3 minutes. If you crowd the meat, the would just steam rather than brown. Transfer the meat to a bowl and set aside. Leave the juices in the pot.
Add the onion to the pot and sauté until softened, 3-5 minutes. Add the garlic, chili powder, cumin, and oregano. Stir for a minute. Add the stock, tomatoes, hominy, jalapeño, and sautéed pork with, and season with salt and pepper. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer until the pork is cooked through, about 15 minutes.
When ready to serve, ladle the soup in bowls and garnish with avocado slices, tortilla strips, cilantro and green onions.
In a soup pot (preferably a dutch oven), heat the oil over medium heat. Sauté the pork in batches -- about 3 minutes. If you crowd the meat, the would just steam rather than brown. Transfer the meat to a bowl and set aside. Leave the juices in the pot.
Add the onion to the pot and sauté until softened, 3-5 minutes. Add the garlic, chili powder, cumin, and oregano. Stir for a minute. Add the stock, tomatoes, hominy, jalapeño, and sautéed pork with, and season with salt and pepper. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer until the pork is cooked through, about 15 minutes.
When ready to serve, ladle the soup in bowls and garnish with avocado slices, tortilla strips, cilantro and green onions.
