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Old 11-10-2013, 10:54 PM   #135
berteau
Member
 
Join Date: Jul 2013
Location: Chicago
Posts: 73

S/C/G: R1: 186/162/140 R2: 170/140

Height: 5' 5"

Default IP "Posole" Soup

This is adapted from the Miraval spa "Mindful Eating" green chili posole recipe. This made two large servings:

2 Tbsp. olive oil
c. chopped celery
c. chopped garlic
1 c. chopped poblano pepper
1 lb. lean boneless pork tenderloin, cut into " cubes
1 c. chopped fresh tomatillo, or canned tomato (I used Muir tomatoes)
c. chopped fresh cilantro
4 tsp. chili powder
4 tsp. ground cumin
1 tsp. IP salt
tsp. freshly ground black pepper
2 c. canned low-sodium, nonfat chicken broth
1 can water
c. thinly sliced red cabbage (or more if you need the veg)
1 tsp. finely grated fresh lime zest, for garnish
Chipotle pepper sauce - for garnish/kick

Heat a large saucepan over high heat. Add 1 Tbsp. of the oil and swirl to coat the bottom of pan. Lower the heat to medium-high, add the celery, stir, and cook for a minute. Add the garlic and cook, stirring for a minute.
Add the pepper and cook, stirring for 1 minute. Add the remaining 1 Tbsp. of oil and stir well.

Add the pork and cook, stirring to sear on all sides, about 3 minutes. Add the tomato/tomatillo, cilantro, the chili powder, cumin, salt, and pepper; stir well and cook for 1 minute. Add the stock & water. Increase the heat and bring to a simmer. Reduce heat and cook until the meat is tender.

I served this over shredded red cabbage and shredded zucchini to ge my 2 C veggies in. I added a bit of chipotle pepper sauce to it for a kick.

The hot soup cooked the red cabbage and the zucchini. So good and so full!
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