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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pork loin	1	lb	boneless cut	702.6683	0.0	97.6936	31.4614
yellow onion	1		chopped	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
serrano chilies	3		seeded chopped	-	-	-	-
grain rice	1/4	cup		-	-	-	-
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
cilantro	1/4	cup	minced	0.92	0.1468	0.0852	0.0208
lime juice	1			3.7812	1.2735	0.0635	0.0106
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.