INGREDIENTS
2
lbs Pork tenderloin
1
Avocado, ripe pitted
2
stalks Celery
1
Cilantro, Fresh leaves
1 tbsp
Coriander, ground
4 cloves
Garlic
2 cans
Hominy, white or yellow
1
Lime, wedges
1 1/2 tsp
Mexican oregano, dried
8
Mexico chile peppers or 6 poblano or anaheim peppers, green New
2
Onions, medium
4
Tomatillos
6 cups
Chicken stock
1 tbsp
Honey
1
Kosher salt and freshly ground pepper
1 tbsp
Cumin, ground
1
Tortilla chips
2 cups
Asadero or monterey jack cheese
3 tablespoons EVOO