Pork with Chiles and Lime

This was a very tasty dinner.  We served it with warm tortillas.  I added a little corn starch mixed with water at the end to thicken the sauce.  If you remove the seeds from the jalapenos it won't be very hot...we didn't think it was hot at all.  I served it with a little additional lime zest, too.  And I forgot to buy cilantro so maybe we'll try that next time.  We also used pork tender loin because that's what we had on hand.  You could probably brown the meat and onions and then throw everything in the crock pot, too.  

Pork with Chiles and Lime

2 pounds boneless pork shoulder, OR boneless pork loin, cut into 1-inch pieces

3/4 tsp. salt

3/4 tsp. ground black pepper

2 Tbsp. oil

1 small yellow onion, diced

2 large jalapeno chiles, seeded and chopped

2 cloves garlic, minced

1 14.5 oz. can chicken broth

1/4 C. cilantro, chopped

1/2 tsp. lime zest, grated

1/4 C. fresh lime juice

Lime wedges, as garnish, optional

Additional cilantro, chopped, as garnish, optional

Tortillas

Season pork cubes with salt and pepper.  Heat oil in large Dutch oven and saute 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 2-3 minutes until onion is soft (or longer for caramelized onions).  Add pork back into pot, 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.

Serves 6

Serving suggestions from the website:  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.  

Recipe altered slightly from porkbeinspired.com