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- 3 T olive oil (or to taste)
- 2 pork tenderloins, trimmed of silver skin and rubbed with salt and pepper
- 2 T good quality sherry vinegar
- 3 medium onions, chopped
- 8 garlic cloves, minced
- 4 small roasted chile peppers, minced (If I had had poblanos, I would have used 1-2 poblanos)
- 4 t ancho chile powder
- 2 t ground cumin
- salt and pepper to taste
- 1/2 t (or more) chipotle chile powder
- 3 small-medium zucchini, chopped
- corn from 4 cops of corn (or frozen corn off-season)
- 2 small-medium yellow summer squash, chopped
- 2 medium tomatoes, roasted and peeled
- 1 large heirloom tomatoes, chopped, with juices
- approx. 1-2 cups chicken stock (to desired soupiness)
- 2-4 T heavy cream, to taste
- 2 oz cream cheese, to taste
- 2 oz muenster cheese, to taste
- 1/2 cup loosely packed chopped cilantro
- juice of 1 lime plus more to serve with
- shredded cheese for garnish
- sour cream for garnish
View Full Recipe at The Spiced Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1272g | |
| Calories 1427 | |
| Calories from Fat 657 | 46% |
| Total Fat 74.53g | 93% |
| Saturated Fat 34.9g | 140% |
| Trans Fat 0.09g | |
| Cholesterol 462mg | 154% |
| Sodium 1009mg | 42% |
| Potassium 3399mg | 97% |
| Total Carbs 60.33g | 16% |
| Dietary Fiber 10.4g | 35% |
| Sugars 24.06g | 16% |
| Protein 130.98g | 210% |
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