Lunch: Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

This recipe includes superfoods such as:

Honey

Ingredients

8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
3 tablespoons EVOO
2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
4 cloves garlic, chopped
2 stalks celery, chopped
2 medium onions, chopped
4 to 5 tomatillos, husked, rinsed and chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons dried Mexican oregano, lightly crushed
6 cups chicken stock
1 tablespoon honey
2 cans white or yellow hominy, drained
Tortilla chips, for serving
2 cups shredded asadero or Monterey Jack cheese
1 ripe avocado, pitted, peeled and diced
Lime wedges, for serving
Fresh cilantro leaves, torn, for serving

Instructions

Heat the broiler. Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Reserve 3 of the chiles (2 if using poblano or Anaheim) for another use, such as Mexican Chorizo Strata. Peel, seed and chop the remaining 6 (or 4) chiles.
Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot. Add the pork and sprinkle with salt and pepper. Cook until browned and the edges are crisp. Remove the pork to a plate and add the garlic, celery and onions. Cook until soft, about 5 minutes. Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more. Stir in the stock, honey, hominy and roasted chiles. Transfer half the soup to a food processor and puree until smooth. Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes.
Preheat the oven to 350 degrees F.
Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp. Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime. Top with the posole and sprinkle with cilantro. Serve immediately.
Cook's Note: The soup can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.

Share Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

Related recipes

PCOS-Friendly Pão Alentejano (Portuguese Country Bread)

Belgian Waffle Style PCOS Friendly Yeasted Protein Pancakes

PCOS Friendly Cookie Dough Ice Cream Inspired Protein Pancakes

PCOS Friendly Italian Spumoni Ice Cream Style Pancakes

Anti-Androgen Spearmint and Dark Chocolate Protein Pancakes

Anti-Inflammatory Collagen Golden Milk for PCOS

PCOS Gut Health: Collagen and Berry Gelatin

Hormone Health: Collagen Matcha Latte for PCOS

PCOS-Supporting Jun Tea Tonic

Anti-Inflammatory Turmeric Kefir Latte for PCOS

Are Chaotic Mornings Sabotaging Your PCOS Management?

You know the drill: Alarm goes off. You hit snooze. Rush around frantically. Skip breakfast AGAIN because there's no time. By 10am, you're hangry, your blood sugar is all over the place, and your PCOS symptoms are already acting up.

Sound familiar?

Introducing: The 60-Minute PCOS Breakfast Solution

Finally – a meal prep system designed specifically for women with PCOS who refuse to let chaotic mornings derail their health goals.

In just ONE hour on Sunday, you can transform your entire week:

• ✅Prep 5 hormone-supporting breakfasts for the entire week
• ✅Eliminate morning decision fatigue and breakfast stress
• ✅Start every day with blood sugar-stabilizing nutrition
• ✅Never skip breakfast again (even on your busiest days)

"I went from skipping breakfast 4 days a week to having delicious, hormone-supporting meals ready every morning. My energy is more stable and my cravings have disappeared!"

– Sarah M.

Stop letting chaotic mornings control your health.

Get your hormone-happy mornings starting this Sunday.

→ Get Your 60-Minute Solution Now