Ingredients
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
Preparation
Preheat broiler. Combine pork, stock, half the onions, the jalapeno, cilantro, cumin, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until pork registers 140 degrees on an instant-read thermometer, 10 to 15 minutes.
Transfer pork to a rimmed baking sheet. Shred into 2-inch pieces with 2 forks. Add remaining onion. Stir in butter and oil. Season with salt and pepper. Broil pork until golden brown, 4 to 7 minutes.
Top each corn cake with 3 avocado slices, heaping 1/3 cup pork, 2 tomato wedges, and 1 tablespoon sour cream. Garnish with cilantro.
