Ingredients

1 TBSP olive oil
1 pork tenderloin (about 1 lb)
salt and pepper
1 onion, coarsely chopped
2 cloves garlic, minced
1 TBSP minced chipotle chilies in adobo
2 14.5 cans chicken broth
2 15.5 cans white hominy, rinsed and drained
1 14.5 can diced Mexican flavored tomatoes, undrained
½ cup cilantro, chopped

Directions

In a large pan with a good lid, heat oil over medium heat. Cut pork crosswise into two pieces. Season with salt and pepper. Cook, turning until brown on all sides. Remove pork from the pan and set aside. Reserving oil in pan, add onions and garlic. Cook for 4 or 5 minutes or until onions start to soften. Add chilies and cook about one minute to release oils. Add all remaining ingredients and one or two cups of water (depending on how thick you want your soup) and bring to a boil. Reduce to a simmer, cover and allow to cook about 5 to 7 minutes or until pork is cooked through. Remove pork to a work surface and shred with two forks. Return to pan, sprinkle on cilantro (optional) and serve at once. Lime wedges are a nice addition to this soup.