FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CERDO CON LIMA

Serves 6.

2 pounds boneless pork shoulder (butt), cut into 1-inch cubes
3/4 teaspoon salt
1 teaspoon black pepper
2-4 tablespoons 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-oz. can chicken broth
Lime wedges
Chopped parsley
 

Cooking Directions
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 8-10 minutes.

Stir in onion and chiles and cook, stirring, for 2-3 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.


Serving Suggestions

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.


Nutrition Facts
Calories 308 calories; Protein 26 grams; Fat 19 grams; Sodium 656 milligrams; Cholesterol 89 milligrams; Saturated Fat 6 grams; Carbohydrates 8 grams; Fiber 1 grams
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com 

 

RELATED RECIPES

 Soups with Meat: 'A' to 'Cider'  |  All In One Fiesta Stew Pot  |  Autumn Pork & Apple Stew  |  Autumn Pork, Vegetable & Ale Stew  |  Awesome Autumn Stew  |  Bean Soup w/ Smoked Sausage  |  Beef Barley Soup  |  Beef Barley Soup, Hearty  |  Beef Rib and Barley Soup  |  Beef Barley and Lentil Soup  |  Beef Barley and Lima Soup  |  Beef Bouillon (1896)  |  Beef Bouillon (1902)  |  Beef Broth (without bones)  |  Beef Broth (Roasted Bones)  |  Beef Burgundy  |  Beef and Lentil Stew  |  Scandinavian Beef & Potato Stew  |  Beef and Red Wine Stew  |  Beef Stew with Pimento & Rum  |  Beef or Turkey Stew  |  BLT Soup  |  Black Eyed Pea Soup with Beef  |  Borsch, Irina Shved's  |  Bow Tie Sausage Soup  |  Brunswick Stew, Fast  |  Burgoo, Kentucky  |  Burgoo, Kentucky Burgoo 2  |  Burgoo: Two Day Burgoo  |  Burgout, Kentucky Burgout (1904)  |  Burgoo, Senator McConnell's  |  Calabrian Pork Stovetop Stew  |  Calf's Head Soup (1904)  |  Camp House Stew  |  Castilian Stew  |  Castillian Garlic Soup  |  Catalan Beef Stew  |  Cerdo Con Lima  |  Cheesy Potato Ham Chowder  |  Cheesy Spinach Lasagne Soup  |  Chilaquiles Rojos de Puerco  |  CHILI RECIPES >>>  |  Chipotle Pork Stew w/Dried Plums  |  Cholent  |  Cholent: Dafina, Moroccan Jewish  |  Cholent, Tunisian Jewish  |  Cider Beef Stew  |  Cider Braised Spicy Pork Stew 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages