Pork Tenderloin Tortilla Soup

I think it’s much more flavorful than Chicken Tortilla Soup. And, the Tomato Chile broth takes it one step further. The soup only tales an hour or so including prep…the Tomato Chile broth tales a bit longer but can be made in advance and there is enough in the recipe to freeze half for later. The soup recipe is plenty for 2-3 people and leftovers or freezing. You can use a pork loin instead of tenderloin but that will need a longer cook time to get tender.

Ingredients:

• 10-12 ounce pork tenderloin, 1/4 inch thick by 2 inch slices

• 2 tsp canola oil

• 1/2 tsp Kosher salt

• 1/2 tsp ground black pepper

• 2 tsp Ancho chile powder

• 1 tsp ground cumin

• 1 tsp herbes de provence

• 1/2 cup white onion, 1/4 inch dice

• 1/2 cup carrots, peeled, 1/4 inch dice

• 1 small can diced green chiles

• 1 – 14 ounce can low-sodium diced tomatoes

• 2 cups low-sodium chicken stock

• 1 1/2 cups Tomato Chile broth (recipe below)

• 1 – 14 ounce can black beans, drained, rinsed

• 1 cup frozen white corn

• 1 medium zucchini, quartered, 1/4 inch slice

• Cotija cheese, grated

• 2 tbsp chopped cilantro

• Fresh limes

• Cooked corn tortilla strips

• 1 cup diced avocado (optional)

Directions:

• Heat oil in a large saucepan over medium high heat. When the oil is hot, add sliced pork tenderloin to the pan and let it begin to brown. Sprinkle the pork with the salt, pepper, Ancho chile powder, cumin, and herbes de Provence. Continue to brown, stirring for 2 minutes.

• Add the onions, carrots, garlic, diced green chiles, diced tomatoes, Tomato Chile broth, and chicken stock. Bring to a simmer. Lower heat, cover, and cook for 30 minutes.

• Add the black beans, frozen corn, and sliced zucchini. Cover, cook on low for 30 minutes.

• Taste. Reseason if necessary.

• Ladle into bowls. Sprinkle with grated Cotija. Add chopped cilantro, a squeeze of fresh lime juice, and diced avocado.

TOMATO CHILE BROTH

Ingredients:

• 1 medium poblano, roasted, sliced in half lengthwise

• 1 medium Anaheim chile, roasted, sliced in half lengthwise

• 1 medium jalapeño, sliced in half lengthwise

• 1 medium dried ancho chile

• 2 medium dried guajillo chiles

• 1 medium white onion, peeled, quartered

• 4 cloves of garlic, peeled

• 4 sprigs of cilantro

• 1 – 14 ounce can of low-sodium diced tomatoes or 2 cups of fresh tomatoes, quartered

• 3 cups of low-sodium chicken stock

• 1 cup of dry sherry

• 2 cups of water

• 1 tbsp Kosher salt

• 1 tbsp sugar

Directions:

• Place all the ingredients in a Dutch oven or small stock pot. Bring to a boil. Lower heat, cover, and cook for 1 hour.

• Remove cover and cook simmering on low for 1 1/2 hours more.

• Strain through a wire colander. Discard the vegetables. You should have about 3-4 cups of broth. Refrigerate for 2 days or freeze for 3 months.