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Full Online Book HomeLearning KitchenSoups - Pork - Spring Posole
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Soups - Pork -  Spring Posole Post by :Bryan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2917

Click below to download : Soups - Pork - Spring Posole (Format : PDF)

Soups - Pork - Spring Posole

2 teaspoons olive oil
1 cup onion -- chopped
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon salt
1 each chipotle chile canned in adobo -- drained
2 1/2 cups plum tomato -- diced
3 cloves garlic -- minced
2 (15.5 ounce) cans golden hominy -- drained and rinsed
2 (16 ounce) cans chicken broth
1 (1 pound) pork tenderloin
6 cups spinach -- chopped
1 cup cilantro
1 1/2 cups romaine lettuce -- thinly sliced
3/4 cup radishes -- thinly sliced
3/4 cup Monterey Jack cheese (3 ounces) -- shredded
1/4 cup green onions -- sliced

Heat olive oil in a Dutch oven over medium heat. Add onion and next 4 ingredients (onion through chipotle); cook for 4 minutes, stirring frequently. Stir in tomato, garlic, hominy, and broth. Reduce heat, and simmer 20 minutes.

Trim fat from the pork. Cut pork into bite-size pieces. Add pork, spinach, and cilantro to pan. Cook for 7 minutes or until pork is done. Ladle 1 1/2 cups soup into each of 6 bowls; top each with 1/4 cup lettuce, 2 tablespoons radishes, 2 tablespoons cheese, and 2 teaspoons green onions.

Yield: 6 servings
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