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.