Chipotle Pork Posole (MS-Everyday Food)

I went out last night for dinner & drinks with a friend after our final exam. My husband (whom I will now refer to as the cilantro king of atlanta) elected to make this soup for himself & boy am I glad he did! I was lucky enough to have some of the leftovers for lunch today. Unfortunately, we have no picture evidence of this fine soup (that's how fast it was devoured). Un-be-liev-able I tell you. Can't wait until he makes this again :-)

1 tbsp olive oil
1 pork tenderloin (about 1 lb) halved crosswise
coarse salt & ground pepper
1 medium onion, chopped
2 garlic cloves, minced
1 tbsp minced chipotle chiles in adobo
2 cans (14.5oz each) reduced-sodium chicken broth
2 cans (15.5oz each) hominy, rinsed & drained
1 can (14.5 oz) diced tomatoes in juice
1/2 cup fresh cilantro
lime wedges for serving (optional)

In a large saucepan, heat oil over medium. Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes. Transfer pork to a plate, and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4-5 minutes.

Add chiles, and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork, and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, 3-4 minutes.

Transfer pork to a work surface, and shred with 2 forks; return to pan. Top soup with cilantro, and if desired, serve with lime wedges.

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