Mexican

Spring Posole takes several minutes to prepare.

Spring Posole takes several minutes to cook.

Spring Posole makes 1 servings.

The ingredients for Spring Posole are:

Recipe By: Cooking Light, APRIL 2000
Serving Size: 6

2 tsp Olive oil
1 cup Onion ; chopped
2 tsp Cumin
1 1/2 tsp Coriander, ground
1/4 tsp Salt
1 Chipotle chiles canned in adobo sauce; drained and minced
2 1/2 cups Diced plum tomato
3 cloves Garlic; minced
2 (15.5 oz) cans Golden hominy; drained and rinsed
2 (16 oz) cans Chicken broth
1 lb Pork tenderloin
6 cups Spinach, chopped
1 cup Cilantro, fresh
1 1/2 cups Romaine lettuce; thinly sliced
3/4 cup Radishes; thinly sliced
1/4 cup Green onions; thinly sliced
3 oz Manchego cheese or Monterey Jack cheese; shredded

Here is how you make Spring Posole:

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.Number of Servings: 1Recipe submitted by SparkPeople user VICKYLATOUPIE.

The nutritional information for Spring Posole is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 142.5

• Total Fat: 10.4 g
• Cholesterol: 0.0 mg
• Sodium: 592.4 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 3.2 g
• Protein: 2.2 g

Spring Posole is Mexican cuisine.