i had a pork tenderloin in my fridge that i needed to use and it being a lazy saturday afternoon, i decided on staying in and making soup. the first thing i thought of was posole. it is generally made with a pork shoulder, but the soup i was making wasn't necessarily traditional. i am really getting into making soups. i haven't always had an appreciation for them until recently. they really are a wonderful one pot meal. after all the chopping and prep work is done, you literally toss it all in a pot and carry on with your life. to make this soup, heat your oven to 400 degrees. then season the pork tenderloin with salt, pepper, and cumin. heat a large pan (preferably cast iron) over medium-high heat and add 2 tablespoons olive oil. when its good and hot add the tenderloin and sear on all 4 sides until brown, about 8 minutes total. then throw it into the oven for 15 minutes. take it out and let it cool (just enough to handle). next, dice 1 onion, 3 cloves of garlic, minced, and dice 1 jalapeno. in a large sauce pan, heat about 2 tablespoons of olive oil and add the onion and jalapeno. saute for 5 minutes, then toss in the minced garlic. next, rinse and drain a 28 oz. can of hominy and add it to the pot. add 1 can of diced tomatoes, 1 tablespoons of oregano, and 1 teaspoon of cumin. at this point, you should be able to dice the pork tenderloin and add it to the pot. cover and simmer for 1 hour. when you are ready to serve, top with diced avocado and chopped parsley. this had such an nice, hearty, unique flavor to it. hominy has a very prominent flavor. try it, i think you will like it. do you have any wonderful, light, soup recipes you can share with me. after all, soup season is around the corner!
