Mexican Pork & Rice Soup


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Olive oil, 2 tablespoons
  • Boneless pork loin, 1 lb (500 g), cut into cubes
  • Yellow onion, 1 small, chopped
  • Garlic, 2 cloves, minced
  • Serrano chiles, 3, seeded and chopped
  • Long-grain rice, ¼ cup (2 oz/60 g)
  • Chicken broth or stock, 5 cups (40 fl oz/1.25 l), homemade or purchased
  • Fresh cilantro (fresh coriander), ¼ cup oz/10 g) minced
  • Lime juice, from 1 lime
  • Salt and freshly ground pepper


  • Brown the pork

    In a large saucepan over medium-high heat, warm 1 tablespoon of the oil. Working in batches if necessary to avoid crowding, add the pork and cook, turning as needed, until golden brown on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate.

  • Simmer the soup

    Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onion, garlic, chiles, and rice and stir to coat with the oil. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, about 20 minutes.

  • Finish the soup

    Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is opaque throughout, about 5 minutes. Season to taste with salt and pepper. Ladle into bowls and serve.

mexican pork & rice soup