Heat a Dutch oven or another large stockpot with a lid over medium heat and melt the fat. (I prefer lard or avocado oil in this recipe.)
1 tbsp lard, tallow, duck fat, or avocado oil
Add the onions, garlic and chorizo and cook until the onions have softened, about 6 to 7 minutes. Then add the sweet potatoes, tomatoes, adobo seasoning, sea salt and pepper flakes and stir to combine. Now pour in the chicken stock and bring to a boil.
3 cups white or yellow onion, 4 cloves garlic, 16 oz ground pork chorizo sausage, 4 cups white sweet potato, 4 cups tomatoes, 1 serving Adobo Seasoning Blend (below), 2 tsp coarse sea salt, ½ tsp crushed red peppers, 5 cups chicken stock
Once the broth is bubbling, carefully lower in the whole chicken breasts. They will poach in the spicy broth over the next hour.
1 lb boneless, skinless chicken breasts
Cover the pot and reduce the temperature to a simmer. Let the soup bubble away. Meanwhile, prepare the fresh toppings and store in the refrigerator until it’s time to eat.
After an hour or so, remove the chicken and shred. Add it back to the pot and stir everything together once more. It’s done!
To serve, ladle portions into individual bowls and layer in the fresh avocado slices, a small handful of thinly sliced radishes, freshly torn cilantro and a squeeze from a lime wedge. If you’d like extra heat, why not throw a few jalapeño slices on top as well? Serve the stew right away.