Tortilla Soup - cooking recipe

Ingredients

1 lb boneless pork chops
2 tbsp olive oil
1 large onion, chopped
1/2 cup chopped roasted red pepper
1 large chipotle in abodo, chopped
5 cups chicken stock
1 can (14 oz) diced tomatoes
None None Vegetable oil, for deep-frying
4 None flour tortillas, cut into strips
1/4 cup lime juice
1/3 cup grated Cheddar cheese
None None Cilantro leaves, to serve

Preparation

Heat a large skillet on medium-high heat. Brush pork with 1 tbsp of the oil and season to taste. Cook for 10-12 mins, turning, until golden on both sides.
Reduce heat to medium and continue to cook for 3-5 mins (depending on thickness), until cooked through. Remove to a plate. Cover and let stand for 10 mins.
Meanwhile, heat remaining 1 tbsp oil in large saucepan on medium heat. Add onion and saute for 3-4 mins, until softened. Add peppers and cook, stirring, for 1 min, until fragrant. Add in stock and tomatoes. Bring to a boil. Reduce heat to low and simmer, uncovered, for 10-12 mins.
Heat oil in heavy-bottomed saucepan on high heat. Add tortilla strips in batches and deep-fry for 30 seconds, until golden and crisp. Drain on paper towels.
Use two forks or your fingers to shred pork. Add pork and lime juice to soup. Season to taste. Serve topped with tortilla crisps, cheese and cilantro.