Recipe from William-Sonoma Simple Suppers
Roast Pork, 1 1/2 cups (9oz/280g) shredded
Corn oil, 2 tablespoons
Red onion, 1 small, chopped
Garlic, 2 large cloves, minced
Chipotle chiles in adobo, 1 tablespoon finely chopped
Chicken broth, 6 cups (48 fl oz/1.5 l)
Diced tomatoes, 1 can (14 1/2 oz/455g), with juice
Fresh cilantro (fresh coriander), 4 tablespoons (1/3 oz/10g) chopped
Queso fresco, 1/2 cup (2 oz/60g) crumbled
Avocado, 1 small, halved, pitted, peeled, and finely diced
Lime, 1, cut into wedges
- Make the soup base in a large saucepan over medium heat, warm the oil. Add the onion and garlic and saute until the onion is softened, 4 - 5 minutes. Stir in the chile, broth, and tomatoes, then stir in the pork. Raise the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover partially, and simmer for 10 minutes to blend the flavors.
- Finish the soup stir 2 tablespoons of the cilantro into the soup. Ladle into bowls and sprinkle with the remaining 2 tablespoons cilantro and the cheese, avocado, and tortilla chips, Accompany with the lime wedges.