Pork with Chiles and Lime


  • 2 Pounds Boneless Berkshire Pork Shoulder, (Without Skin), Cut Into 1-Inch Cubes
  • 3/4 Teaspoon Salt
  • 3/4 Teaspoon Black Pepper
  • 2 Tablespoons Oil
  • 1 Large Yellow Onion, Chopped
  • 3 Tablespoons Jalapeno Chiles, Seeded And Minced
  • 2 Cloves Garlic, Minced
  • 1 14 1/2-Oz Can Chicken Broth
  • 1/4 Cup Cilantro, Chopped
  • 1/2 Teaspoon Lime Zest, Grated
  • Lime Wedges , As Garnish
  • Additional Cilantro, Chopped, As Garnish
  • Tortillas

Makes 6 Servings

Season pork cubes with salt and pepper. Heat oil in large Dutch oven and sauté 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 to 3 minutes, until onion is soft. Add pork back in 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.

Recipe courtesy of the National Pork Board