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
½ c. chopped celery
¼ c. chopped garlic
1 c. chopped poblano pepper
1 lb. lean boneless pork tenderloin, cut into ¾" cubes
1½ c. chopped fresh tomatillo, or canned tomato (I used Muir tomatoes)
¼ c. chopped fresh cilantro
4 tsp. chili powder
4 tsp. ground cumin
1 tsp. IP salt
½ tsp. freshly ground black pepper
2 c. canned low-sodium, nonfat chicken broth
1 can water
¼ c. thinly sliced red cabbage (or more if you need the veg)
1½ 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!