Who doesn't love Mexican food? There are so many wonderful flavors and ingredients, the possibilities are endless! With the weather getting colder I have been making soups more, so yesterday I decided to try making posole (or pozole if you prefer ;-). If you are not familiar with this wonderful soup, you will want to be! It was first made by ancient Mexicans who believed it was a "bowl of many blessings". My version might be slightly different than the way it was originally made in Mexico, but it was definitely a bowl of much deliciousness.
Posole
- about 1 tbspn olive oil
- 1 lean pork tenderloin cut into bite size pieces (I used two pork chops and they worked well too)
- chipotle chili seasoning (about 2 teaspoons)
- 1 (15 oz) can white hominy
- 1 (15 oz) can stewed tomatoes with jalapenos
- 1-2 cups water
- about 1/4 cup chopped fresh cilantro
Heat a large sauce pan over medium-high heat. Coat pan with olive oil and cover pork evenly with the chipotle seasoning. Cook the pork for about 4 minutes or until browned. Stir in hominy, tomatoes and water. Bring to a boil, cover and reduce to a simmer for 20 minutes to an hour (or until the pork is tender). Stir in cilantro before serving.
While this soup doesn't offer the most nutrient dense foods, it is low in fat and high in flavor! We ate ours with some homemade cheddar jalapeno bread I bought at the farmers market this past weekend which was a delicious! You can also serve this with pineapple avocado salsa and chips.
Pineapple & Avocado salsa
Mix together chopped pineapple, chopped avocado, about half a diced jalapeno and cilantro. Squeeze a little lime juice and serve with tortilla chips. This salsa is also really good with tacos (especially fish tacos!)
Comer Feliz!
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