Pork With Chiles and Lime | Tasting Table
Prep Time:
15 minutes
Cook Time:
1 hour, 15 minutes
Servings:
6 servings
Ingredients
  • 2 pounds boneless pork shoulder (without skin), cut into 1–inch cubes
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • 2 tablespoons oil
  • 1 large yellow onion, plus more for serving, chopped
  • 3 tablespoons jalapeño chiles
  • 2 garlic cloves, minced
  • One 14.5–ounce can chicken broth
  • ¼ cup cilantro, chopped
  • ½ teaspoon grated lime zest
  • ¼ cup fresh lime juice
  • Lime wedges, as garnish
  • :::Additional cilantro, chopped, as garnishTasting Table Suggestions:Warm tortillas, for serving:::
  • Salsa, for serving
  • Sour cream, for serving
  • Avocado slices, for serving
  • Black beans, for serving
Directions
  1. Season the pork cubes with salt and pepper. In large Dutch oven, heat the oil and sauté the pork in batches until nicely browned on all sides, about 5 minutes. Transfer the pork to a plate.
  2. Add the onions, chiles and garlic to the skillet. Cook, stirring, for 2 to 3 minutes, until the onions are soft. Add the pork back into the skillet, along with the broth, cilantro, zest and juice. Bring to a boil. Simmer, uncovered, stirring occasionally, for about 1 hour and 15 minutes, until the meat is fork-tender and the liquid has thickened. Tasting Table Suggestions: Serve with lime wedges, chopped cilantro, warm tortillas, chopped onions, salsa, sour cream, avocado and black beans on the side.