Spicy Pork & Rice Soup with Lime
March 24, 2008
I just recently made this recipe and wanted to hurry up and share with all of you before the warm weather begins. It is perfect on a chilly day because it is warming, and hearty. I happen to be a big fan of soup on a week night, because it’s usually very easy to prepare, with lots of fresh ingredients! I found this recipe from the San Francisco Chronicle’s 2008 newspaper. Click here for other recipes using pork. I served it with chips and guacamole.
- 2 tbsp. extra virgin olive oil
- 1 pound boneles pork tenerloin or loin, cut into 1-inch cubes
- 1/4 cup finely chopped onion
- 2 garlic cloves minced
- 3 to 4 serrano chiles, seeded and minced
- 1/4 cup long-grain rice (I like brown)
- 5 cups homemade or purchased fat-free chicken broth
- 1/2 tsp. dried oregano or 1 tsp. fresh
- Juice of 1 Lime
- 1/4 cup chopped Cilantro
- 1/4 to 1/2 tsp. kosher or sea salt
- 1/4 tsp. freshly ground pepper
- Avacado Chunks
In a large saucepan or soup pot over medium-high heat, heat 1 tbsp. of the olive oil. When the oil is hot add the pork cooking in batches so as not to over crowd them. Cook until all sides are nicely browned about 5 minutes. Remove with a slotted spoon to a separate plate and continue until all the pork is cooked.
Add the remaining tbsp. of olive oil. Add the onion, garlic, chiles and rice, stirring until the onion is almost translucent about 2-3 minutes. Add the broth and the oregano and bring to a boil. Reduce the heat to 
low and cover. Simmer until the rice is tender, about 25-30 minutes.
Add the pork and it’s collected juices, and stir in the lime juice and cilantro. Let simmer a few more minutes to blend the flavors. Season to taste with salt and pepper. Garnish with avacado chunks.
- Serves 4-6
- Total time: about 60 minutes
Related posts:
- Lentil Soup with Spicy Italian Sausage
- Fried Brown Rice with Watercress and Bacon
- Stir Fry Pork Tenderloin with Carrots and Green Beans
