Mexican · Dinner
Hominy Pork Stew (Low-Calorie)
Pork tenderloin simmered with hominy, tomatoes, and dried chiles in a light broth thickened only by pureed vegetables rather than fat. Seasoned with cumin, oregano, and lime, it delivers the smoky depth of traditional pozole in a trimmed, lower-calorie bowl finished with cabbage, radish, and cilantro.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
388Calories
41.2gProtein
12.1gFat
28.6gCarbs
6.9gSugar
6.8gFiber
780mgSodium
123mgChol
2.9gSat Fat
1180mgPotassium
95mgCalcium
4.3mgIron
1.1mcgVitamin B12
22mgVitamin C
low-calorie
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Trim pork tenderloin of silver skin and cut into 1-inch cubes, then toast dried chiles in a dry saucepan over medium heat for 1 minute until fragrant.
2
Simmer
Cover toasted chiles with hot water and let sit 10 minutes, then drain and blend with canned tomatoes, garlic, and onion into a smooth puree.
3
Sear
Heat olive oil in a medium saucepan over medium-high heat and sear pork cubes for 3 minutes, turning occasionally, until lightly browned outside.
4
Simmer
Pour chile puree and stock into saucepan, stir in cumin, oregano, and salt, bring to a simmer over medium heat, and cook covered for 25 minutes until pork is fork-tender.
5
Plate
Add hominy and simmer uncovered 10 minutes, then ladle into a bowl topped with cabbage, radish, cilantro, and a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin
- 1 1/3 cup110g, about half of a 15.5 oz can white hominy
- 44 dried chili
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 2 cup480ml chicken stock, low sodium
- 1 tsp1 tsp cumin ground
- 1 tsp1 tsp oregano dried
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 1/2 cup50g cabbage
- 44 radish
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
