Ingredients
3 tbsp olive oil
2 qts. chicken broth
1 pork tenderloin, 1 - 1.5 lbs.
4 corn tortillas, chopped coarse
6 cloves garlic, chopped
1 tbsp chopped cilantro
1 cup diced onion
1 chopped serrano pepper
1 can diced tomatoes
2 tbsp cumin
1 tbsp chile powder
2 bay leaves
cayenne to taste
4 tbsp. tomato puree
Garnish
Tortilla chips, sliced avocado, grated cheddar
Preparation
Cook tenderloin in 350 oven for 1 hour. Let cool and then shred.
Saute tortillas, garlic and cilantro until soft. Add onion and diced tomatoes. Boil. Add the the rest of the ingredients, plus the shredded pork and simmer for 20 - 30 minutes. Serve in bowls, topped with garnish.
