Mexican Style Pork & Rice Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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You can dress up this soup with a colorful garnish of chopped avocado and tomato. Serve with warmed corn tortillas. Ingredients:
2 tablespoons 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 fresh cilantro, minced fresh |
1 lime, juice of |
salt & freshly ground black pepper, to taste |
Directions:
1. Brown the pork:In a large saucepan over medium-high heat, warm 1 Tbs. 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.
2. Simmer the soup: Reduce the heat to medium and warm the remaining 1 Tbs. 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.
3. Finish the soup: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 and serve immediately.
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