We had this soup over Thanksgiving while visiting the Lombardos in KC. It is really good and easy to whip together. This is the 3rd time we had it since! A great evening meal on the cold nights in Minnesota.I like to gather up all the ingredients before getting started. The only thing different here was the diced tomatoes. The recipe calls for fire roasted but I did not have any of those on hand so used regular diced tomatoes and it still turned out tasty.Chop the pork tenderloin into 1 inch pieces. I toss the meat in the freezer for 15 minutes before chopping as this makes the task much easier.Cook the pork in the oil for about 3 minutes, just until opaque but not browned. Use a slotted spoon and remove the pork from the pan.Toss in the onion and saute for about 5 minutes, just until softened. Next add the spices and garlic. Cook for about 1 minute.Add the remaining ingredients and bring to a boil. Cover and reduce heat to medium-low. Cook for about 25 minutes, until pork is cooked through. Serve in a large bowl and enjoy!!
2 Tbsp olive oil
1 lb. pork tenderloin; diced into 1/2 inch pieces
1 yellow onion, finely chopped
3 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
3 Cups chicken stock
1 can (14.5 oz) diced fire roasted tomatoes, with juice
1 can (15 oz. ) white hominy, rinsed and drained
1 jalapeno, seeded and diced
Salt and Pepper to taste
In a soup pot over Med. heat, heat the oil. Add the pork and saute until opaque on all sides but not browned, about 3 minutes. Using a slotted spoon, transfer the meat to a bowl and set aside.
Add the onion to the pot and saute until softened, 3-5 minutes. Add the garlic, chili powder, cumin and oregano and cook, stirring to blend the spices evenly, for about 1 minute longer. Add the stock, tomatoes, hominy, jalapeno and sauteed pork with any juices, and season to taste with s&p. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the pork is cooked through, about 25 minutes.