Pork with Chiles and Lime
Prep Time: 90 minutes
0.91 kilograms boneless pork shoulder (or Boneless Pork Loin, Cut Into 1-inch Cubes)
3/4 tsp. salt
3/4 tsp. black pepper
2 Tbsp. oil
1 yellow onion (Large, Chopped)
3 Tbsp. jalapeno chiles (Seeded and Minced)
2 cloves garlic (Minced)
405 ml chicken broth
4 grams cilantro (Chopped)
1/2 tsp. lime zest (Grated)
59 ml fresh lime juice
lime wedges (as Garnish, optional)
cilantro (Additional, Chopped, as Garnish, optional)
1. 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.
2. 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.
3. Serve garnished with lime wedges and chopped cilantro with warm tortillas and black beans on the side.
Courtesy of the National Pork Board, Des Moines, Iowa.