Soups and Stews
Chipotle Pork and Sweet Potato Posole
Happy Halloween! I don’t know what it is about Halloween, but it always makes me think of thick, hearty soups
- Serves 6
Recipe
Chipotle Pork and Sweet Potato Posole
An intensely spicy soup with pork, sweet potatoes, and hominy.
- Serves 6
Ingredients
- 1 tablespoon olive oil
- 1 pork tenderloin cut into 1-inch cubes, (about 1 pound)
- 1 medium onion, (peeled and cut into 1/4-inch dice)
- 2 cloves garlic, (minced)
- 2 teaspoons dried oregano
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 small sweet potatoes, (peeled and cut into 1/2-inch dice)
- 2 cups chicken stock or broth
- 2 (15-ounce) cans hominy, (drained)
- 1 (28-ounce) can crushed tomatoes
- 1 (7-ounce) can chipotle peppers in adobo sauce, (discard all but 1 tablespoon of the sauce, roughly chopped)
- 1 (4.5-ounce) can diced green chiles, (drained)
- 1 (15-ounce) can black beans, (drained)
- Shredded Monterey Jack cheese, (cilantro, lime, red onion, and avocado for topping)
Instructions
- 1
In a Dutch oven, heat the oil over medium-high heat. Add pork and onions and sauté until onions are translucent, about 3 minutes.
- 2
Add garlic, oregano, cinnamon, salt, and pepper and cook 1 minute, stirring constantly.
- 3
Add sweet potatoes, stock, hominy, tomatoes, chipotle peppers, and the 1 tablespoon of adobo sauce and bring to a boil. Reduce heat to medium-low and simmer uncovered for 15 minutes.
- 4
Add green chilies and black beans and cook uncovered for 10 minutes.
- 5
To serve, ladle into bowls and top with desired toppings.
