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Pork with Chiles and Lime image
Pork with Chiles and Lime

Source: National Pork Board

Where to Buy
PREP TIME

15 mins

COOK TIME

75 mins

SERVING SIZE

6

Pork with Chiles and Lime image

What You’ll Need

  • 2 pounds boneless Prairie Fresh® pork shoulder, cut into 1-inch cubes
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • 2 tablespoons oil
  • 1 large yellow onion, chopped
  • 3 tablespoons jalapeño chiles, seeded and minced
  • 2 cloves garlic, minced
  • One 14 ½ ounce can chicken broth
  • ¼ cup cilantro, chopped
  • ½ teaspoon lime zest, grated
  • Lime wedges, as garnish
  • Additional cilantro, chopped, as garnish
  • Tortillas

Directions

Season pork cubes with salt and pepper. Heat oil in large Dutch oven and sauté pork in batches until nicely browned on all sides, about 5 minutes. Transfer pork to a plate. Stir in onion, chiles and garlic and cook, stirring for 2 to 3 minutes, until onion is soft. Add pork back in along with broth, cilantro, zest and juice. Bring to a boil. Simmer uncovered, stirring occasionally, for about 1 1/4 hours, until meat is fork-tender and liquid has thickened.

Serve garnished with lime wedges and chopped cilantro with warm tortillas and black beans on the side.

Serving Suggestion: In Mexico, pork is often cooked with lime and served with more lime. This very flavorful, stew-like dish can be served with hominy, rice, or potatoes. You can also add black beans and corn. Also can be served as part of Pastel de Cerdo y Limon.
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