• 2 pound pork loin roast, cut into 1/2-inch cubes
  • 4 quarts water
  • 10 guajillo chile peppers, stemmed, seeded and ground
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh basil
  • 1 teaspoon fresh marjoram
  • 3 cloves garlic
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 cup potatoes, cut into 1/2-inch cubes
  • 1 cup carrots, cut in 1/2-inch cubes
  • 1 cup chayotes, cut into 1/2-inch cubes
  • 1 cup garbanzo beans, drained
  • 3 cups water
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 cup onion, finely diced

In a medium saucepan, boil pork in 4 quarts of water for 10 minutes, skimming foam if necessary. Meanwhile, grind the chili peppers with the thyme, basil, marjoram, garlic, chicken broth, salt and cumin until smooth. Add the remaining ingredients to the saucepan and boil another 10 minutes. Cook over low heat an additional 15 minutes. Let dish cool and serve in soup bowls. Adorn with cilantro and diced onion.

Serves 20 cups.

Guajillo chile is a dried chile that can be quite hot.  Serve with fresh green salad with avocado slices and vinaigrette dressing. 

Calories: 309 calories

Protein: 38 grams

Fat: 7 grams

Sodium: 929 milligrams

Cholesterol: 90 milligrams

Saturated Fat: 2 grams

Carbohydrates: 21 grams

Fiber: 5 grams