Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise ...
Get this all-star, easy-to-follow Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise recipe from Rachael Ray
Directions Heat the broiler. Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer...
- Yield: 6 servings
- Cooking time: 1 Hour 0 Min
- Rating: 5/5
- Publisher: Foodnetwork.com
Ingredients
- 8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
- 3 tablespoons EVOO
- 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, chopped
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 4 to 5 tomatillos, husked, rinsed and chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried Mexican oregano, lightly crushed
- 6 cups chicken stock
- 1 tablespoon honey
- 2 cans white or yellow hominy, drained
- Tortilla chips, for serving
- 2 cups shredded asadero or Monterey Jack cheese
- 1 ripe avocado, pitted, peeled and diced
- Lime wedges, for serving
- Fresh cilantro leaves, torn, for serving
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