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Submitted by: Lisa Doyle

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 8

its a half of fat count per bowl and 1.25 carb per bowl .add any of the following for on top on individual bowls and just keep track of what you are adding. jalapenos chopped, squirt some lime, raw cheese and chopped cilantro, you can also use the nonfat greek yogurt instead of sourcream. serve with warmed sprouted corn tortillas and raw butter with lime rind blended for lime butter.


    16 oz. pork tenderloin

    1 tbsp. extra virgin olive oil

    1 med. onion

    6 c. chicken broth

    10 tomatillos, fresh, organic

    1 tbsp. cilantro, bunch, fresh, organic

    2 c. corn on the cob, fresh, organic

    3 chili pepper, green, fire roasted, organic

    6 tsp. dried chili pepper


saute pork in olive oil and add onions. add broth and 2 cayenne peppers, bring to boil and then simmer for 2 hours. while that is cooking blend tomatillos and some cilantro, and pour into soup after the 2 hours. add chilis and hominy. (do not eat the dried red peppers, take those out)

blend butter with lime rind and you have lime butter to put on sprouted corn tortillas to serve with posole. garnish with chopped onions, cilantro, sour cream or non fat greek yogurt and jalapenos.

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