Ingredients
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1 tablespoon vegetable oil
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1/4 lb lean pork, in small cubes
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1/2 cup chopped onion (1/2 medium onion)
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1 cup corn, freshly scraped from ear is preferred (1 ear fresh corn)
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1 cup thinly sliced zucchini (1 small zucchini)
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3 tablespoons tomato puree
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1 quart chicken stock
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1 ripe avocado, peeled, seeded, and diced
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1/4 cup grated parmesan cheese
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salt, to taste
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fresh cilantro stem, for garnish
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1 poblano chile, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos)
Instructions
- In a large saucepan, heat the oil, then add the pork and sauté over medium heat, stirring frequently, until browned, about 7 minutes.
- Add the chopped onion, corn, poblano chile, zucchini, tomato puree, and the chicken stock.
- Simmer until vegetables are tender, about 20 minutes.
- Add the avocado and Parmesan cheese, stir to incorporate, then season with salt to taste, and garnish with cilantro springs and serve immediately.