Pork Posole

Prep Time: 10 minutes
Cook Time: High 3 to 4 hours; Low 7 to 8 hours
Makes 6 servings

2 cups chopped onions

2 tablespoons olive oil

2 tablespoons preminced oil-packed garlic

2 teaspoons chili powder

1¹/₄ pounds premarinated Italian-seasoned pork tenderloin, cut into 3 chunks

2 cans (15 ounces each) hominy, drained

1 can (15 ounces) chicken broth

1. In a 12" x 8" microwaveable baking dish, combine the onions, oil, garlic, and chili powder. Cover with plastic wrap, leaving a small corner vent. Microwave on high power, stirring once, for 4 minutes, or until sizzling. Set aside.

2. Coat a 4- to 6-quart slow cooker with cooking spray. Place the pork, hominy, broth, and reserved onion mixture in the cooker and stir to combine.

3. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, or until a thermometer inserted in the center registers at least 155°F. Using 2 forks, shred the pork.

4. Serve in pasta dishes or big soup bowls.

Note: Offer a selection of garnishes to top the posole, such as crumbled tortilla chips, chopped lettuce, shredded Cheddar cheese, chopped fresh cilantro, radishes, and green or red salsa.

Per serving: 424 calories, 29 g protein, 42 g carbohydrates, 15 g fat, 4 g saturated fat, 6 g fiber, 857 mg sodium