Easy-sleazy Pozole

My new favorite soup! Pozole! Mexican flavors and super easy to make, this is totally going into the permanent rotation. I want to try out other recipes just to explore what can be done with this dish, but for now I have yet another reason to love my Williams-Sonoma "Soup and Stew" cookbook, where I got this one. Here it is for you! Enjoy!

Pozole
(makes 4 servings)

2 tbsp canola oil
1 lb pork tenderloin, cut into 1/2 inch dice
1 yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
3 cups chicken stock or prepared broth
1 15-oz can diced fire-roasted tomatoes with juice
1 15-oz can white hominy, rinsed and drained
1 jalapeño, seeded and diced
salt and freshly ground pepper
Avocado slices & sliced green onions for garnish
Lime wedges and warm tortillas for serving

Heat the oil in a soup pot over medium, and sauté the pork until opaque on all sides but not browned, working in batches if necessary, about 3 minutes per batch. Using a slotted spoon, transfer the meat to a bowl and set aside.

Add the onion to the pot and sauté until softened, about 3-5 minutes. Add the garlic, chili powder, cumin & oregano and stir a minute longer.

Add the stock, tomatoes, hominy, jalapeño, sautéed pork with any juices, and s+p to taste, and bring to a boil over high heat. Reduce to low, cover and simmer until the pork is cooked through and the soup is fragrent, about 15 minutes.

Ladle the soup into warmed bowls and garnish with the avocado slices and green onions; serve with lime wedges and warm tortillas alongside.