Shelly's Recipe

MEXICAN-STYLE PORK & RICE SOUP

Category: Soups

2 tbsp olive oil
1 lb. boneless pork loin, cut into cubes
1 small yellow onion, chopped
2 garlic cloves, minced
3 serrano chilies, seeded and chopped
1/4 cup long-grain rice
5 cups chicken broth
1/4 cup minced fresh cilantro
Juice of 1 lime
Salt and freshly ground pepper, to taste
Garnish: chopped avocado and tomato

In a large saucepan over medium-high heat, warm 1 tbsp of the olive oil. Working in batches if needed to avoid crowding, add the pork and cook until golden brown on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate.

Reduce the heat to medium and warm the remaining 1 tbsp oil. Add the onion, garlic, chilies and rice and stir to coat with the oil. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.

Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is cooked through, about 5 minutes. Season with salt and pepper. Ladle into bowls garnish with chopped avocado and tomato. Serve with warmed corn tortillas. Serves 4 to 6.