Easy Pork Posole
Ingredients
1 tablespoon olive oil
1 pound ground pork
1 cup chopped onion
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 (14.5-oz.) can unsalted diced tomatoes
1 (25-oz.) can white hominy, rinsed and drained
5 cups unsalted chicken stock (such as Swanson)
1/2 cup uncooked tricolor quinoa
6 tablespoons queso fresco, crumbled
1/3 cup shaved radishes
1/2 cup loosely packed cilantro leaves
How to Make It
Step 1
Heat oil in a Dutch oven over medium. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, until quinoa is cooked, about 20 to 25 minutes.
Step 2
Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.
Nutritional Information 
Calories 341 Fat 12g Satfat 4g Unsatfat 8g Protein 24g Carbohydrate 33g Fiber 5g Sodium 596mg Calcium 9% DV Potassium 8% DV Sugars 6g Added sugars g
Source: Cooking Light
