Follow these steps for perfect results
pork tenderloin
trimmed, cut into 1-inch pieces
chili powder
ground cumin
dried oregano
vegetable cooking spray
vegetable oil
garlic
minced
no-salt-added salsa
low-sodium chicken broth
undiluted
yellow hominy
rinsed and drained
no-salt-added black beans
rinsed and drained
green onions
thinly sliced
fresh cilantro
chopped
flour tortillas
lime wedges
optional
Trim fat from pork tenderloin and cut into 1-inch pieces.
In a large zip-top bag, combine chili powder, cumin, and oregano.
Add pork to the bag, seal, and shake to coat.
Coat a large nonstick skillet with cooking spray and add vegetable oil.
Heat over medium-high heat.
Add pork and garlic to the skillet and cook for 3 minutes, or until browned, stirring often.
Add salsa, chicken broth, hominy, and black beans to the skillet.
Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Stir in green onions and cilantro.
Place 1 tortilla in each of 4 shallow bowls.
Spoon pork mixture evenly over tortillas.
Garnish with lime wedges, if desired.
Expert advice for the best results
Adjust the amount of chili powder to your preferred level of spiciness.
For a richer flavor, use bone-in pork shoulder instead of tenderloin and simmer for a longer period.
Everything you need to know before you start
5 minutes
Can be made ahead and reheated.
Serve in shallow bowls with a garnish of lime wedges and fresh cilantro.
Serve with a side of Mexican rice and refried beans.
Top with shredded cheese, sour cream, or avocado.
Pairs well with the spices and flavors.
Discover the story behind this recipe
Traditional dish often served during celebrations and holidays.
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