Mexican Style Pork & Rice Soup - cooking recipe

Ingredients

2 tablespoons 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 fresh cilantro, minced fresh
1 lime, juice of
salt & freshly ground black pepper, to taste

Preparation

Brown the pork: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.
Simmer the soup: 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.
Finish the soup: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.