Mexican-Style Pork & Rice Soup
- 2 Tbs. 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
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.
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.
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. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).