Mexican-Style Pork & Rice Soup
This warm and comforting pork and rice soup is packed with flavorful ingredients like onion, garlic, and serrano chilies. It's a satisfying dish that will keep you cozy on chilly days. The tender cubes of pork add a hearty touch to this delicious soup, making it a perfect option for a bowl of homemade goodness.
— Constant Cookbook
Ingredients
- 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
Instructions
- <b>Brown the pork</b>
- 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.
- <b>Simmer the soup </b>
- 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.
- <b>Finish the soup</b>
- 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, <I>Soup</I>, by Georgeanne Brennan (Oxmoor House, 2006).
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