New Mexican Posole

• 1 (3/4-pound) pork tenderloin
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Vegetable cooking spray
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 1/2 cup no-salt-added salsa
• 1/2 cup canned low-sodium chicken broth, undiluted
• 1 (15-ounce) can yellow hominy, rinsed and drained
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1/3 cup thinly sliced green onions
• 1/3 cup chopped fresh cilantro
• 4 (8-inch) flour tortillas
• Lime wedges (optional)

1. Trim fat from tenderloin; cut tenderloin into 1-inch pieces.
2. Combine chili powder, cumin, and oregano in a large heavy-duty, zip-top plastic bag; add pork. Seal bag, and shake until pork is coated. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pork and garlic; cook 3 minutes or until browned, stirring often. Add salsa and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in green onions and cilantro.
3. To serve, place 1 tortilla in each of 4 shallow bowls; spoon pork mixture evenly over tortillas. Garnish with lime wedges, if desired.

pork tenderloin, chili powder, ground cumin, oregano, vegetable cooking spray, vegetable oil, garlic, nosalt, chicken broth, yellow hominy, salt, green onions, fresh cilantro, flour tortillas, lime wedges

Taken from www.myrecipes.com/recipe/new-mexican-posole (may not work)