• 2 pounds boneless pork shoulder, OR boneless pork loin, 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
  • 1/4 cup fresh lime juice
  • Lime wedges , as garnish
  • Additional cilantro, chopped, as garnish
  • Tortillas
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.

6 servings
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.
Also can be served as part of Pastel de Cerdo y Limon

Calories: 180 calories

Protein: 17 grams

Fat: 10 grams

Sodium: 610 milligrams

Cholesterol: 55 milligrams

Saturated Fat: 2.5 grams

Carbohydrates: 4 grams

Fiber: 1 grams