Active time: 15 minutes Total time: 40 minutes
The balance of protein and fiber in this hearty stew helps you feel full for longer. We’ve substituted lean pork tenderloin for the more traditional (and fatty) pork shoulder in this fast Mexican stew/soup recipe. Tomatillos vary in acidity, look for small tomatillos for the best flavor and increase the sweetener to taste at the end of cooking if you find the broth too tart. If you can’t find fresh tomatillos in the produce section, opt for canned tomatillos, you will need one 11-ounce (311g) cans, drained.
Lean Pork and Hominy Verde Stew
- 1 pound small, fresh tomatillos
- 2 cups (473ml) low sodium chicken broth, divided
- 1 1/2 tablespoons olive oil
- 1 pound 4 ounces (567g) pork tenderloin, fat trimmed
- 1/2 teaspoon salt
- 1//4 teaspoon pepper
- 1 medium onion, chopped
- 1 large carrot, sliced into coins
- 1 celery stalk, chopped
- 1 tablespoon chopped garlic
- 2 teaspoons cumin
- 1 1/2 teaspoons Mexican oregano (or Mediterranean)
- 1 can (425g) hominy, rinsed and drained
- 1 small can (113g) mild Hatch chilies
- 1 small zucchini, chopped
- 2 tablespoons chopped cilantro
- 1 tablespoon brown sugar (packed), or honey (optional)
- 1/2 avocado, pitted and diced
- 2 radishes, sliced
Soak the tomatillos in hot water for a few minutes to make the papery skins easier to remove. Drain, remove skins and discard. Quarter tomatillos and place in a blender with the broth and blend until nearly smooth. Set aside.
Heat oil in a large Dutch oven or soup pot over medium high heat. Season pork all over with salt and pepper and add to the pot. Sear meat until golden brown all over, about 5 minutes total. Reduce heat to medium if the pot begins to smoke. Transfer the pork to a plate. It will finish cooking later.
Add onions, carrot, and celery to pot and sauté until onions are tender, 4 minutes. Add the garlic, cumin, and oregano and sauté until fragrant, 45 seconds. Add the tomatillo mixture and scrape any browned bits on bottom of pot. Stir in hominy and chilies and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes.
Meanwhile, slice the pork tenderloin crosswise into 1/2-inch thick slices. Cut slices into bite-size pieces. Add to the soup along with the zucchini and cook over low heat, covered, until the pork is just cooked through and the zucchini is crisp-tender , about 4 minutes. (Do no simmer too vigorously or the pork will become tough.) Add the cilantro and sweetener, if desired. Serve, sprinkled with avocado and radishes.
Serves: 6 | Serving size: 1 3/4 cup (414ml)
Nutrition (per serving): Calories: 254, Total fat: 9g, Saturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 50mg, Sodium: 529mg, Carbohydrate: 21g, Dietary Fiber: 5g, Sugar: 10g; Protein: 23g