Mexican Pork Tenderloin Posole
2 tbsp extra-virgin olive oil
2 lbs. Pork tenderloin, cut into bite sized pieces
1 large white onion, chopped
3 cups sliced celery
4-6 cloves garlic, minced
3 tbsp chili powder
2 tbsp smoked paprika
2 tsp cumin
1 tsp ground black pepper
4-6 cups chicken stock
1 cup dark Mexican beer (like Negra Modelo)
2 tsp Worcestershire
3-4 ancho, guajillo, or other dried chile
1-2 (15 oz.) cans hominy
Salt to taste
Thinly sliced radish
Heat the oil over medium high heat in a large stockpot or dutch oven. Add the pork, sprinkle with salt, and brown on all sides.
Add the onion and celery, and cook for 3-5 minutes, until slightly soft. Add the garlic, chili powder, paprika, cumin, and black pepper, and salt to taste. Cook for another 2-3 minutes, until slightly fragrant.
Add chicken stock, beer, Worcestershire, and dried chiles, and bring to a low simmer. Let simmer until pork is tender, about 1 hour. Add hominy and more salt to taste if necessary, and cook for another 15-30 minutes.
When the pork and vegetables are all cooked to your desired doneness, remove the dried chiles from the pot. Ladle the soup into bowls, and top with optional garnishes.