~From the kitchen of my beautiful wife~
2 servings
Ingredients:
1 tablespoon canola or other vegetable oil
1 small onion, halved, then thinly sliced
1 small garlic clove, minced
1/2 pound pork stew meat, cut into 1-inch pieces
One 15-ounce can garbanzo beans (chickpeas), drained and rinsed
One 4-ounce can chopped green chiles (hot, medium or mild), drained
One 14-1/2-ounce can chicken stock (preferably low-sodium)
1 small Hass avocado, peeled, pitted, and cut into 1/2-inch chunks
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/2 teaspoon salt
1/4 cup sour cream
1/3 teaspoon ground cumin
Directions:
Heat a medium saucepan over medium heat. Swirl in the oil, then stir in the onion and garlic. Cook for only 2 minutes, or just until the onion turns pale, stirring constantly. Raise the heat to medium-high and stir in pork. Saute for 2 more minutes, just until the meat is browned but not until it is cooked through.
Reserve 3/4 cup of the garbanzo beans in a small bowl, then pour the remainder into the saucepan along with the chiles. Cook for 30 seconds, stirring constantly; then pour into the stock. Cover, reduce the heat to low, and cook for 40 minutes, stirring occasionally.
Remove 1 cup of the liquid from the saucepan. Place it along with the reserved garbanzo beans in a food processor or blender. Pulse until pureed, scraping down the sides of the bowl as necessary, then stir the mixture into the soup. Continue simmering for 10 minutes uncovered, stirring frequently.
Remove the pan from the heat and stir in the avocado, cilantro, lime juice and salt. Cover and let rest off the heat for 5 minutes to meld the flavors. Meanwhile, whisk the sour cream and cumin in a small bowl until smooth.
To serve, stir the soup once, then divide it between 2 bowls. To each, add half the sour cream mixture.
