Spicy Chicken Tortilla Chip Casserole

Easy Pork Posole


• 1 tablespoon olive oil
• 1 pound ground pork
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon ancho chile powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 (14.5-oz.) can unsalted diced tomatoes
• 1 (25-oz.) can white hominy, rinsed and drained
• 5 cups unsalted chicken stock (such as Swanson)
• 1/2 cup uncooked tricolor quinoa
• 6 tablespoons queso fresco, crumbled
• 1/3 cup shaved radishes
• 1/2 cup loosely packed cilantro leaves


Step 1
Heat oil in a Dutch oven over medium. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, until quinoa is cooked, about 20 to 25 minutes.

Step 2
Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.