Ingredients
- 1 tablespoon Olive oil
- 1 medium onion diced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 3 garlic cloves minced
- 1 3⁄4-2 lbs pork tenderloin or roast cut into 1/2 inch cubes
- 2 cups of diced tomatoes or homemade tomato or seasoned sauce
- 2 tablespoons diced jalapeno
- 1 (4 ounce) can diced green chilies
- 1 (32 ounce) package organic chicken broth
- 10 ounce bag frozen organic corn
- one package organic corn tortillas
- Lard, ghee or olive oil to cook tortillas
- Shredded cheddar cheese for topping
- Sliced avocado for topping
Directions
In large skillet, heat oil over medium-high heat.
Add onion and cook until softened, about 6 minutes.
Stir in chili powder, cumin, and garlic; cook 1 minute more.
Add Pork and cook until pink is gone. Just a few minutes.
Transfer to slow cooker tomatoes, chilies, and broth.
Cover and cook 4 hours on high.
While soup is cooking cut corn tortillas into small pieces and fry in skillet to make chips. Salt for seasoning and set aside.
Stir in corn. Cook 2 minutes.
Ladle into serving bowls and garnish chips, avocado, and cheese.