Quick Pork Posole

• tablespoons extra virgin olive oil (EVOO)↗2
• lbs ground pork↗1 1⁄2
• salt and pepper
• teaspoon ground cumin↗1
• teaspoon ground allspice1⁄2
• large onion, finely chopped↗1
• garlic cloves, finely chopped↗3
• jalapeno chiles, seeded and finely chopped↗2
• tomatillos, husked and halved10
• tablespoon honey↗1
• cups chicken broth↗3
• (15 1/2 ounce) can hominy, drained↗1
• cup chopped cilantro (a generous handful)1⁄3
• lime, halved↗1
• avocado, cut into small chunks↗1
• cups corn tortilla chips, lightly crushed2
• romaine lettuce hearts, shredded↗1⁄2

Step-by-step instructions

1. 1

   In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.

2. 2

   Add the pork and season with salt and pepper; add the cumin and allspice. Cook until brown and crumbly, 3 to 4 minutes. Stir in the onion, garlic and jalapeño.

3. 3

   Using a food processor, pulse the tomatillos until coarsely chopped, about a few seconds.

4. 4

   Stir the tomatillos into the pork, lower the heat to medium and cook, stirring, for 10 minutes.

5. 5

   Stir in the honey and season with salt and pepper. Stir in the chicken broth and hominy and cook until heated through, 1 to 2 minutes. Stir in the cilantro and turn off the heat.

6. 6

   Squeeze 1/2 lime over the pork; stir. Squeeze the other 1/2 lime over the avocado. Serve the pork in shallow bowls with the avocado, tortilla chips and lettuce on top.