- 7 c. chicken broth low sodium
- 4 ea. New Mexico chiles, soaked for 30 minutes
- 4 ea. cloves of garlic, minced
- 2 lbs. pork lion into pieces
- 2 ea. cans of white mote or corn pozole
- 2 ea. Avocados From Mexico, cubed
- 2 ea. carrots chopped into slices
- 2 ea. stalks celery, finely chopped
- 1 ea. 15 oz-can of chopped tomato
- 1 ea. large onion, chopped
- 1/2 c. cilantro
- 3 T. olive oil
- 1 T. dried Mexican oregano
- Salt and pepper to taste
- Tortilla chips to taste
- Soak the chiles for 30 minutes. Then in a blender, process the chiles with some of its water.
- In a large pot, add olive oil and brown the pork, remove from heat and reserve.
- In the same pot, add onion, carrot and celery, let cook for 2-4 minutes and add garlic.
- Return the pork to the pan and add the chile puree and tomato. Add the broth, oregano and corn and let cook for 45 minutes.
- Evenly distribute between bowls and top with avocado and cilantro. Serve with tortilla chips.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!