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A great recipe for a rich and flavorful soup made with the bones for a roasted chicken to give the broth added depth!

I’ve included my recipe for guacamole and salsa, I hope you enjoy!

GUCAMOLE https://cristinaferrarecooks.com/2012/04/guacamole/

TOMATO SALSA! https://cristinaferrarecooks.com/2012/04/tomato-salsa/



3 cups chicken stock, homemade or store-bought organic chicken broth

4 tablespoons canola oil

1 pound pork tenderloin, cut into 1/2-inch pieces

1/2 teaspoon kosher salt

1 yellow onion, finely chopped

3 garlic cloves, crushed through a garlic press or finely minced

2 tablespoons chili powder

1 teaspoon cumin

1 (28- ounce) can chopped tomatoes

1 (15-ounce) can white hominy, rinsed and drained

1 teaspoon chopped jalapeno

1 cup diced roasted chicken breast

1 avocado, sliced

2 scallions, chopped

1/4 cup cilantro

1 lime, sliced

12 corn tortillas

Heat a large stockpot until hot. Add the canola oil, pork, and salt, saute until the pork is opaque on all sides, about 5 to 8 minutes. With a slotted spoon, transfer the meat to a bowl and set aside.

Add the onion to the pot, and saute until it has softened and started to caramelize, 8 to 10 minutes. Add the garlic, chili powder, and cumin, and cook for 1 minute, stirring to blend all the spices evenly. Add the chicken stock, tomatoes, hominy, jalapeno, and sauteed pork. Bring to a boil over high heat. Cover and reduce the heat to low. Simmer slowly for 90 minutes. Taste and adjust the seasoning by adding more salt if necessary.

Just before you are ready to serve, preheat the oven to 400 F. Wrap the tortillas in aluminum foil and bake for 6 to 8 minutes.

Add the diced chicken breast to the simmering soup and heat through until hot. Ladle the soup into bowls and garnish with avocado slices, scallions, and cilantro. Serve with a slice of lime and warm tortillas!



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