An intensely spicy soup with pork, sweet potatoes, and hominy.
Course Soup
Servings 6
Ingredients
1tablespoonolive oil
1pork tenderloin cut into 1-inch cubes,about 1 pound
1medium onion,peeled and cut into 1/4-inch dice
2clovesgarlic,minced
2teaspoonsdried oregano
1/4teaspoonground cinnamon
1/2teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
2small sweet potatoes,peeled and cut into 1/2-inch dice
2cupschicken 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
In a Dutch oven, heat the oil over medium-high heat. Add pork and onions and sauté until onions are translucent, about 3 minutes.
Add garlic, oregano, cinnamon, salt, and pepper and cook 1 minute, stirring constantly.
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.
Add green chilies and black beans and cook uncovered for 10 minutes.
To serve, ladle into bowls and top with desired toppings.