Slowly render bacon in a large soup pot. When the bacon is crispy, remove with a slotted spoon and set aside for garnish or another use.

Puree avocadoes, cilantro, and 2 C chicken stock with a pinch of salt in a blender or food processor.

Add pork to hot bacon fat. Season. When one side of pork is browned, add onions, garlic, and celery with a pinch of salt and pepper. Stir. Add apple cider vinegar and scrape up brown bits on the bottom of the pot. Cook until vinegar evaporates.

Add chicken stock, recaito, and cilantro/avocado puree. Stir. Add chickpeas, corn, and diced green chiles. Stir.

Simmer for 10-15 minutes.

Variations; Coconut milk, bell peppers, jalapeños, habanero, shallots, serrano, poblano, lime, grilled pineapple, mango, papaya, paprika, chayote, nopales, chimichurri, tamarind, crushed pepper flakes, chives, cayenne, cotija, coriander seed, scallions, cumin, thyme, chile powder, lemon, tomato, spinach, arugula, queso fresco, chihuahua, goat cheese, honey, peanut oil, agave, sage, parsely, ginger, bay leaf, annatto, saffron, cream cheese, cinnamon, pumpkin, tequila, mojo crillo, corona, modelo, blue moon, wheat ales or lagers, sour cream, crema, heavy cream, ancho chile,