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Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:20 minsTotal Time:55 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsvegetable oil12ouncespork tenderloin, trimmed of fat and cut into bite-sized pieces1medium fresh poblano or Anaheim chile pepper, seeded and chopped (see Tip)1largeonion, cut into thin wedges3clovesgarlic, minced1(15.5 ounce) cangolden or white hominy, rinsed and drained1(14.5 ounce) canno-salt-added diced tomatoes, undrained1(14 ounce) canreduced-sodium chicken broth1 ¾cupswater1tablespoonlime juice2teaspoonssnipped fresh oregano or 1 teaspoon dried oregano, crushed1teaspoonground cumin1teaspoonground pasilla, ancho, or chipotle chile pepper (see Tip)¼teaspoonblack pepper¼cupsliced radishes, shredded cabbage, and/or sliced green onions
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsvegetable oil
12ouncespork tenderloin, trimmed of fat and cut into bite-sized pieces
1medium fresh poblano or Anaheim chile pepper, seeded and chopped (see Tip)
1largeonion, cut into thin wedges
3clovesgarlic, minced
1(15.5 ounce) cangolden or white hominy, rinsed and drained
1(14.5 ounce) canno-salt-added diced tomatoes, undrained
1(14 ounce) canreduced-sodium chicken broth
1 ¾cupswater
1tablespoonlime juice
2teaspoonssnipped fresh oregano or 1 teaspoon dried oregano, crushed
1teaspoonground cumin
1teaspoonground pasilla, ancho, or chipotle chile pepper (see Tip)
¼teaspoonblack pepper
¼cupsliced radishes, shredded cabbage, and/or sliced green onions
DirectionsIn a 4-quart Dutch oven heat oil. Add pork, poblano pepper, onion and garlic to Dutch oven. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Stir in hominy, undrained tomatoes, broth, water, lime juice, oregano, cumin, ground pasilla pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.TipsTips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.For a milder flavor, choose ground pasilla or ancho chile pepper; for a spicy smoky flavor, choose ground chipotle chile pepper.Originally appeared: Diabetic Living Magazine
Directions
In a 4-quart Dutch oven heat oil. Add pork, poblano pepper, onion and garlic to Dutch oven. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Stir in hominy, undrained tomatoes, broth, water, lime juice, oregano, cumin, ground pasilla pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.TipsTips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.For a milder flavor, choose ground pasilla or ancho chile pepper; for a spicy smoky flavor, choose ground chipotle chile pepper.
In a 4-quart Dutch oven heat oil. Add pork, poblano pepper, onion and garlic to Dutch oven. Cook over medium heat for 5 minutes or until tender, stirring occasionally. Stir in hominy, undrained tomatoes, broth, water, lime juice, oregano, cumin, ground pasilla pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
To serve, ladle soup into bowls. Top servings with radishes, cabbage, and/or green onions.
Tips
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For a milder flavor, choose ground pasilla or ancho chile pepper; for a spicy smoky flavor, choose ground chipotle chile pepper.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)258Calories6gFat29gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
