Chipotle Pork Posole

• 1 tablespoon olive oil
• 1 pork tenderloin
• coarse salt and pepper
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon minced chipotle chile in adobo
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 2 (15 1/2 ounce) cans hominy, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1/2 cup cilantro

1. In a large saauce pan, heat oil over medium heat.
2. Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
3. Transfer pork to a plater and set aside(reserve pan)
4. Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
5. Add chiles and cook until fragrant, about 1 minute.
6. Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees.
7. Transfer pork to a work surface and shred with two forks; return to pan.
8. Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.

olive oil, pork tenderloin, salt, onion, garlic, chipotle chile, chicken broth, hominy, tomatoes, cilantro

Taken from www.food.com/recipe/chipotle-pork-posole-316093 (may not work)