Any movie night with friends requires blockbuster-worthy food.
Enter this pork with chiles and lime, destined to become the star of any taco station (check out the video above for more party ideas).
Once you’ve slathered the pork tenderloin with the flavorful chile-lime mixture, let it sit for a few minutes so the meat fully soaks up the rub. To seal in all those juices, make sure to brown the pork before you braise. Then, make sure to simmer the meat with lime, chiles and cilantro for max flavor. Set your favorite toppings out for guests to mix and match and dinner is served.
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Pork with Chiles and Lime
Recipe from the National Pork Board
Yield: 6 servings
Prep Time: 15 Minutes
Cook Time: 1 Hour and 15 Minutes
Total Time: 1 Hour and 30 Minutes
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 garnish
Tasting Table Suggestions:
Warm tortillas, for serving
Salsa, for serving
Sour cream, for serving
Avocado slices, for serving
Black beans, for serving
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.