2 chicken thighs

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2 large onions, quartered

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3 stalks celery with leaves, very roughly chopped

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4 carrots, peeled and sliced into large chunks

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1 head garlic, broken into individual cloves and smashed

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1 fresh serrano chile, sliced

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3 large dried pasilla peppers

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1 Tbsp. kosher salt, plus more to taste

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2 tsp. whole black peppercorns

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2 whole cumin seeds

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1 tsp. coriander seed

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3 large bay leaves

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1 small bunch fresh cilantro, a few stems reserved for garnish

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1 ripe, Fresh California Avocado, peeled and seeded

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1 large lemon, juiced

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6 cups water (more might need to be added during the stock making process)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.