Recipe: Mexican-Style Pork and Rice Soup

MEXICAN-STYLE PORK AND RICE SOUP

3 tablespoons olive oil, divided use
1 pound boneless pork loin, cut into cubes
1 small yellow onion, chopped
2 cloves garlic, minced
3 Serrano chiles, seeded and chopped
1/4 cup long-grain rice, uncooked
5 cups (40 fluid ounces) chicken broth
1/4 cup fresh cilantro, minced
Juice from 1 lime
Salt and freshly ground pepper
1 medium tomato, chopped (optional)

In large pot over medium-high heat, warm 2 tablespoons oil. When oil is hot, add pork and cook, turning as needed, until golden brown on all sides, about 6 minutes. Use slotted spoon to transfer pork to plate.

Reduce heat to medium and add remaining 1 tablespoon oil. Add onion, garlic, chiles and rice and stir to coat with oil. Pour in broth and bring to boil. Reduce heat to low, cover and simmer until rice is tender, about 10 minutes.

Return pork to pan, stir in cilantro and lime juice and cook until pork is cooked through, about 5 minutes. Season to taste with salt and pepper.

Ladle into bowls and, if desired, garnish with tomato.

Makes 4-6 servings
Adapted from source: Williams-Sonoma Food Made Fast: Soup