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

This recipe includes superfoods such as:

Honey

Health benefits of Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy levels and supporting overall health.

Rich in antioxidants, including phenolic acids and flavonoids, honey offers protective benefits against oxidative stress and inflammation. These antioxidants can help combat the damage caused by free radicals, which are linked to chronic conditions such as heart disease and cancer. Furthermore, the natural sugars in honey can provide a quick energy boost, making it an excellent option for a pre-workout snack or a natural sweetener in beverages and meals.

Honey's benefits extend beyond its nutritional profile. Its antimicrobial properties make it a natural remedy for wounds and burns, promoting healing by providing a moist environment and acting as a barrier to infection. Additionally, honey has been used for centuries to soothe sore throats and coughs, thanks to its ability to coat the throat and reduce irritation.

However, it's important to consume honey in moderation. While it is a healthier alternative to refined sugar, it is still a form of sugar and can contribute to weight gain and other health issues if consumed in large amounts. For individuals with diabetes or those monitoring their blood sugar levels, it's crucial to account for honey's GI and its effects on blood sugar.

Choosing raw, unprocessed honey can also maximize its health benefits. Raw honey is more likely to retain its antioxidants and other beneficial compounds that can be lost during processing. Incorporating honey into your diet can be as simple as adding it to yogurt, drizzling it over oatmeal, or blending it into smoothies. Its natural sweetness and health-promoting properties make honey a superfood worth including in a healthy, balanced diet.

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.

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