This recipe is adapted from one in Vincent and Mary Price's "A Treasury of Great Recipes." Although it appears amongst those from the Rivoli Restaurant in Mexico City, it doesn't appear to be from the restaurant itself. "This hearty soup, a sort of Mexican minestrone, is made with both [corn and chiles], as you might expect, but it is the unexpected ingredients that make it so good." Let me tell you... this soup is OUTSTANDING. I've made a lot of soups, and this is one of my favorites. I'll be making it often in years to come!
- 14.79 ml vegetable oil
- 113.39 g lean pork, in small cubes
- 118.29 ml chopped onion (1/2 medium onion)
- 236.59 ml corn, freshly scraped from ear is preferred (1 ear fresh corn)
- 1 poblano chile, seeded and thinly sliced (for spicier use greener poblanos, for sweeter use red-ish poblanos)
- 236.59 ml thinly sliced zucchini (1 small zucchini)
- 44.37 ml tomato puree
- 946.0 ml chicken stock
- 1 ripe avocado, peeled, seeded, and diced
- 59.14 ml grated parmesan cheese
- salt, to taste
- fresh cilantro stem, for garnish
- 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.