Cerdo con Lima
In Mexico, pork is often cooked with lime juice and then served with more lime. This very flavorful stewlike dish can be served with hominy, rice or potatoes.
2 pounds boneless pork shoulder (butt), cut into 1-inch cubes
3/4 teaspoon salt
1 teaspoon black pepper
2 to 4 tablespoons all-purpose flour
2 tablespoons oil
1 large onion, thinly sliced
2 jalapeno chiles, seeded and minced
2 tablespoons minced parsley
1/2 teaspoon grated lime zest
1/2 cup lime juice
1 (14 1/2-ounce) can chicken broth
- Season pork cubes with salt and pepper and dust with enough flour to lightly coat.
- Heat oil in large heavy skillet and sauté pork until nicely browned on all sides, about 8 to 10 minutes.
- Stir in onion and chiles and cook, stirring, for 2 to 3 minutes, until onion is soft.
- Add parsley, zest, lime juice and broth. Reduce heat and simmer, uncovered, stirring occasionally, until meat is fork-tender and mixture is reduced to consistency of gravy.
- Serve meat garnished with wedges of lime and chopped parsley.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.