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Ingredients

Serves 4

• 1 pound pork tenderloin
• 2 cans (14 1/2 ounces each) low-sodium chicken stock (about 4 cups)
• 2 small onions, finely chopped (about 1/2 cup)
• 1/2 fresh jalapeno chile with seeds, finely chopped
• 1/2 bunch fresh cilantro (2 1/2 to 3 cups), plus sprigs for garnish
• 1/4 teaspoon ground cumin
• 1 bay leaf
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter, melted
• 1 tablespoon extra-virgin olive oil
• Mexican Corn Cakes
• 1 avocado (preferably Hass), halved, pitted, peeled, and thinly sliced
• 2 medium ripe red tomatoes, cut into thin wedges
• 1/2 cup sour cream or Mexican crema

Description

Martha Stewart