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Ingredients
- 1 1/2 lb. pork loin
- 1 1/4 oz. taco seasoning packet
- kosher salt
- Freshly ground black pepper
- 4 tbsp. canola oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 tsp. ground cumin
- 1 4-oz. can green chiles
- 1 c. enchilada sauce
- 1 15-oz. can diced tomatoes
- 1 15-oz. can black beans, rinsed and drained
- 2 c. frozen corn
- 4 c. low-sodium chicken stock
- 4 small corn tortillas
- 1 avocado, diced
- Limes, for squeezing
Preparation
Step 1
Preheat oven to 325 degrees F and line a baking sheet with foil. In a large baking dish, rub pork with taco seasoning, season with salt and pepper, and drizzle with 2 tablespoons oil. Transfer to prepared pan and roast until internal temperature reaches 145 degrees F, about 1 hour. Transfer to a cutting board, cover with aluminum foil, and let rest until cool. Once cool enough to handle, shred.
In a large pot, heat oil over medium-high heat. Cook onion and garlic until soft and golden, 6 minutes, then add cumin and stir, 1 minute. Add canned chiles and cook 2 minutes. Add enchilada sauce, tomatoes, beans, corn, and chicken stock. Bring to a simmer and let cook, 15 minutes.
Add shredded pork and cook until warmed through.
Meanwhile, make tortilla crisps: In a large skillet over medium-high heat, heat remaining oil. Add tortilla strips and cook until crisp, tossing, 5 to 7 minutes. Transfer to a paper towel-lined plate and season with salt.
Ladle soup topped with avocado and tortilla strips. Squeeze with lime.