"Spicy" Pork Posole

My husband has been asking me for a long time to make this Mexican soup. I never had it before, and it was DELISH! I like that you can control the amounts of the garnishes, so you can control the spice level. It's also super filling.

Spicy Pork Posole
Serves: 4 (but more like 6)

1 Tbs. olive oil
6 oz. pork tenderloin, halved lengthwise
1/2 tsp. salt, divided
1/4 tsp. black pepper, divided
1 large yellow onion, sliced
2 cloves garlic, sliced
2 tsp. chili powder
3 cups canned hominy (about 3 cans, 15oz. each), drained
6 cups low-sodium vegetable broth (I used chicken broth)
2 bay leaves
1 small head green cabbage, cut into ribbons
8 radishes, sliced
1/2 med. avocado, sliced
1 jalapeno chile, sliced

1. Heat oil in a Dutch oven over medium-heat high. Sprinkle tenderloin with 1/4 tsp. salt and 1/8 tsp. pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice slice into 1/4-inch strips.

2. Add onion and garlic to pot; reduce heat to medium low. Add remaining salt and pepper and cook, reduce heat as needed to keep from burning. During last minute of cooking, stir chili powder into onion mixture. Return meat to pot, along with hominy, broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes.

3. Add cabbage, cover and cook another 10 minues. Remove bay leaves. Divide stew into bowls; serve garnished with radishes, avocado and jalapeno (opt.).