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Ingredients

1/2 cup fresh corn kernels (cut from 1 ear) or frozen kernels, thawed
2/3 cup masa harina or cornmeal
2 tablespoons whole-wheat (wholemeal) flour
1 teaspoon baking powder
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1 tablespoon plus 1 1/2 teaspoons canola oil
3 to 4 tablespoons water
1 small onion, chopped
4 cloves garlic, minced
3 cups vegetable stock or broth
2 cups water
1 cup dried hominy, soaked overnight and drained, or 3 cups canned hominy
3 Anaheim chilis, seeded, roasted and peeled, then chopped
1/2 pound pork tenderloin, trimmed of fat and cut into 3/4-inch cubes
1/4 cup chopped fresh cilantro (fresh coriander)
Sliced radishes and red onions and shredded lettuce for serving

Description

Posole, A Southwestern Main-course Soup, Is Typically Made With Pork Shoulder That Is Simmered With Hominy — Large, Dried Corn Kernels That Have Had Their Skin Removed. Here, Lean Pork Tenderloin Is Used.

Mayo Clinic