Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.
Heat remaining 1 1/2 teaspoons oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic, and chiles; sauté 3 minutes or until onion is tender. Add pork, 1 cup water, oregano, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, and chips.
I hate to be the odd man out here, but upon my first taste of this soup, I thought I was going to have to toss it out! Part of the problem is using boxed chicken stock, as I usually use my own...but all I had left was 1 cup which I subbed for the water. After my initial disappointment, I added a jalepeno to the 2 serranos and a heaping tablespoon EACH of cumin and cayenne. I assume everyone else used some kind of quick cooking rice mix, but I had regular brown rice mixed with wild, so it took a almost 90 min of cooking time..good thing I had planned to let it sit overnight for everything to come together. It turned out to be a decent enough soup, but sure was a waste of a good pork tenderloin!