Depending on the season, my healthy meal choices revolve around either soups or salads. On a chilly winter day, nothing beats a hot, steaming bowl of soup, and a savory, spicy soup like this warms you from the inside out.  Added bonus! This Green Chile Pork Soup imparts all the flavors of a typical Tex-Mex green chile pork, but is made with the lean tenderloin instead of pork shoulder, which eliminates a substantial portion of the calories. This soup also freezes well and can easily be doubled to stock some in the freezer.

Ingredients (serves 6):
2 lbs. pork tenderloin, cut into cubes
1 tbsp. canola oil
6 cups chicken broth
14 oz. can diced tomatoes
3 poblano peppers, ribs and seeds removed, diced
2 stalks celery, sliced
1 onion, diced
1 lb. potatoes, peeled and cut into bite sized chunks
½ bunch cilantro, tied together
1 tsp. cumin
Salt and pepper, to taste
Juice from ½ lime
Optional garnish: lime wedges, sliced jalapeno, chopped cilantro

In a large stock pot, heat canola oil on medium heat, brown cubed pork tenderloin on all sides, being careful not to overcrowd the pot. Work in batches if necessary. Add chicken broth, diced tomatoes, poblanos, celery, onion, potatoes and cilantro. It’s easier to remove the cilantro at the end of cooking if it’s tied together, but it doesn’t need to be. Add cumin, salt and pepper (I like lots of pepper!). Simmer for 2 hours, until pork is tender. Remove cilantro, and add lime juice before serving. Garnish with lime wedges, sliced jalapenos and chopped cilantro. Enjoy!

Wine pairings:
Montgo Monastrell 2012

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