Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise recipe for managing PCOS and pregnancy

Ingredients

• 8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
• 3 tablespoons EVOO
• 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 medium onions, chopped
• 4 to 5 tomatillos, husked, rinsed and chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried Mexican oregano, lightly crushed
• 6 cups chicken stock
• 1 tablespoon honey
• 2 cans white or yellow hominy, drained
• Tortilla chips, for serving
• 2 cups shredded asadero or Monterey Jack cheese
• 1 ripe avocado, pitted, peeled and diced
• Lime wedges, for serving
• Fresh cilantro leaves, torn, for serving