Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

TOTAL TIME: 1 hr 25 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
  • 3 tablespoons EVOO
  • 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 2 medium onions, chopped
  • 4 to 5 tomatillos, husked, rinsed and chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the broiler. Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Reserve 3 of the chiles (2 if using poblano or Anaheim) for another use, such as Mexican Chorizo Strata. Peel, seed and chop the remaining 6 (or 4) chiles.

Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot. Add the pork and sprinkle with salt and pepper. Cook until browned and the edges are crisp. Remove the pork to a plate and add the garlic, celery and onions. Cook until soft, about 5 minutes. Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more. Stir in the stock, honey, hominy and roasted chiles. Transfer half the soup to a food processor and puree until smooth. Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes.

Preheat the oven to 350 degrees F.

Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp. Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime. Top with the posole and sprinkle with cilantro. Serve immediately.

Cook's Note: The soup can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 3 reviews

  • on February 22, 2013

    Flag

    This was SUPER delicious.my family loved it. But if you have a big family you might wanna double up the ingredients;

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 07, 2012

    Flag

    I LOVED THIS! Wow what a great recipe. I actually used chicken tenders instead of purl and it came out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 01, 2012

    Flag

    Absolutely delicious! The only thing I did differently was add two teaspoons of Ancho Chili Powder which pushed it over the top. Made this for New Years Eve and got rave reviews from everyone. This ones a definate keeper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.