Spring Posole

• 2 teaspoons olive oil
• 1 cup chopped onion
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon salt
• 1 minced drained canned chipotle chile in adobo sauce
• 2 1/2 cups diced plum tomato
• 3 garlic cloves, minced
• 2 (15.5-ounce) cans golden hominy, drained and rinsed
• 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 1 (1-pound) pork tenderloin
• 6 cups chopped spinach
• 1 cup cilantro sprigs
• 1 1/2 cups thinly sliced romaine lettuce
• 3/4 cup thinly sliced radishes
• 3/4 cup (3 ounces) shredded manchego cheese or Monterey Jack cheese
• 1/4 cup thinly sliced green onions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and next 4 ingredients (onion through chipotle); cook for 4 minutes, stirring frequently. Stir in tomato, garlic, hominy, and broth. Reduce heat, and simmer 20 minutes.
2. Trim fat from the pork. Cut pork into bite-size pieces. Add pork, spinach, and cilantro to pan. Cook for 7 minutes or until pork is done. Ladle 1 1/2 cups soup into each of 6 bowls; top each with 1/4 cup lettuce, 2 tablespoons radishes, 2 tablespoons cheese, and 2 teaspoons green onions.

olive oil, onion, ground cumin, ground coriander, salt, tomato, garlic, golden hominy, chicken broth, pork tenderloin, chopped spinach, cilantro sprigs, romaine lettuce, radishes, manchego cheese, green onions

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