Recipe: Tasty Mexican Pork Tenderloin Soup

Mexican Pork Tenderloin Soup. Posole, a Mexican soup, is quite possibly my favorite soup, period. Transfer mixture to a slow cooker. Add all remaining ingredients except pork and cilantro, and stir until evenly mixed.

In a large skillet that has been coated with cooking spray, brown pork and garlic. In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. "Pork tenderloin is slow cooked with hot picante sauce and canned chipotle chili peppers. You can cook Mexican Pork Tenderloin Soup using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Mexican Pork Tenderloin Soup

1. You need of 15oz each white hominy.
2. You need of 1.25oz white chicken chili seasoning, mccormick.
3. Prepare of 7oz. diced green chiles,.
4. It's of sliced jalapenos.
5. You need of frozen chopped onions.
6. It's of silver tequila, jose cuervo.
7. Prepare of low-sodium chicken broth.
8. You need of chopped fresh cilantro for garnish.
9. You need of salt and pepper to taste.
10. Prepare of pork tenderloin cut into bite size pieces.

Start it in the morning for fiery pork burritos for dinner. I like to serve this with flour tortillas, black beans, shredded cheese, corn, and sour cream. If you are not a pork fan, substitute chicken breasts! Pork tenderloin is slow cooked in a mixture of chicken broth and salsa verde until so tender that is falls apart at the touch of a fork.

Mexican Pork Tenderloin Soup instructions

1. In a 4 quart slow cooker, combine all ingredients except cilantro and salt and pepper, mix thoroughly..
2. Cover and cook on high for 3-4 hours..
3. Stir in cilantro and adjust seasoning with salt and pepper. Serve hot..

This salsa verde soup borders on becoming a fantastic white chili with the cannellini beans and the blended Mexican flavors. But this slow cooker recipe is all soup! Mexican pork stew is considered a Pozole, a classic and authentic Mexican stew or soup that features slow cooked protein and a bounty of spices. This stew usually is a bit of a labor of love, but my spin on the classic will come together relatively quickly and with little fuss. In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.; In the same pan, saute onion until crisp-tender.