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Pork Posole With Avocado and Lime

Makes: 4  servings Prep 14 mins Cook 22 mins


  • 1 pound  center-cut boneless pork chops, cut into 1/2-inch pieces
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1/2 teaspoon  chili powder
  • 1 tablespoon  canola oil
  • 1 1/2 cups  chopped onion
  • 2 celery stalks, cut into bite-size pieces
  • 2 cloves garlic, minced
  • 1/2 teaspoon  oregano
  • 1/2 teaspoon  ground cumin
  • 4 low-sodium chicken broth
  • 1 15 ounce can hominy (such as Goya) or whole-kernel corn, rinsed and drained
  • 1 14 1/2ounce can diced tomatoes
  • 1 avocado, thinly sliced
  • 5 large radishes, thinly sliced
  • 1 lime, sliced into 4 wedges


1. Sprinkle the pork with the salt, black pepper and chili powder.

2. In a soup pot, heat the canola oil over medium-high heat. Add pork and cook until lightly browned, about 4 minutes. Remove from pot.

3. Add the onion, celery, garlic, oregano and cumin to the pot; cook, stirring occasionally, about 3 minutes or until slightly softened. Add the chicken broth, hominy or corn, and tomatoes; bring to a boil. Reduce heat and simmer 10 minutes. Stir in pork and cook 5 minutes or until heated through.

4. Ladle soup into four bowls; top each with slices of the avocado and radishes and a lime wedge.

From FitnessMagazine.com