Spicy Pork Posole
['1 tablespoon olive oil', '6 ounces pork tenderloin, halved lengthwise', '1/2 teaspoon salt, divided', '1/4 teaspoon black pepper, divided', '1 large yellow onion, sliced', '2 cloves garlic, sliced', '2 teaspoons chili powder', '3 cups canned hominy (about 3 cans, 15 ounces each), drained', '6 cups low-sodium vegetable broth', '2 bay leaves', '1 small head green cabbage, cut into ribbons', '8 radishes, sliced', '1/2 medium avocado, sliced', '1 jalapeño chile', 'sliced']
Heat oil in a Dutch oven over medium-high heat. Sprinkle tenderloin with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice into 1/4-inch strips. Add onion and garlic to pot; reduce heat to medium-low. Add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until onion is transparent, 15 to 20 minutes; 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. Add cabbage, cover and cook another 10 minutes. Remove bay leaves. Divide stew among 4 bowls; serve garnished with radishes, avocado and jalapeño.
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