Sopa De Mexico Recipe

1 Pound Pork Loin
2 T. Fat
1.5 Cups canned corn
2 cups chopped zucchini
4 large tomatoe peeled and chopped
2 quarts beef stock
1 t. salt
1/2 t. pepper
1 to 2 ounces Monterrey Jack cheese
2 avocados, peeled and sliced
Cut the pork into small prtions and fry in fat fifteen to twenty minutes, pouring off fat as it accumulates. Five mintues before removing, add corn, zucchini and tomoatos. Heat stock, add meat and vegetables and simmer, covered, thirty minutes. Season with salt and pepper. Before serving add cheese and avacado slices.

OR (this is how I made it):

Fry the pork and put it in the beef stock. Simmer it for a really long time while you watch movies and do laundry so it will be really tender. Saute the corn in butter. Remove it and saute the zucchini, remove it and saute the tomatoes. Put all the sauted stuff in with the simmering pork and simmer for a few more minutes. I didn't add the cheese but I did add the avacado!