This Mexican-style pork and rice soup pairs browned pork loin with tender rice, serrano chiles, garlic, cilantro, and fresh lime in a savory broth.
It is hearty enough for dinner while staying bright, brothy, and easy to prepare in one pot.
Prep: 10 min · Cook: 26 min · Total: 36 min
Cuisine: Mexican-inspired · Course: Soup
Mexican-Style Pork and Rice Soup Recipe Card
Ingredients
Instructions
- Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Working in batches if needed, brown the pork on all sides, about 6 minutes. Transfer it to a plate.
- Reduce the heat to medium and add the remaining oil. Cook the onion, garlic, serrano chiles, and rice for about 1 minute, stirring to coat the rice.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is nearly tender, about 15 minutes.
- Return the pork and any juices to the pan. Stir in the cilantro and lime juice, then simmer until the pork reaches 145°F (63°C) and the rice is tender, about 5 minutes.
- Season with salt and black pepper. Ladle into bowls and serve with extra cilantro and lime wedges.
Tips for Tender Pork and Rice
- Brown the pork in batches so the pieces sear instead of steaming.
- Seed the serranos for gentler heat, or leave some seeds for a spicier soup.
- Keep the pot covered while the rice cooks so the broth does not evaporate too quickly.
- Add the lime juice near the end to preserve its fresh flavor.
Substitutions and Variations
Use boneless pork shoulder for a richer soup, allowing extra simmering time until tender. Brown rice can replace white rice but requires more broth and a longer cook. Add corn, diced tomatoes, or black beans for a heartier variation.
Storage and Reheating
Refrigerate leftovers in a covered container for up to 3 days. The rice absorbs broth as it sits, so add extra broth or water when reheating. Warm gently until the soup reaches 165°F (74°C). Freeze for up to 2 months, although the rice may soften after thawing.
Frequently Asked Questions
How spicy is this soup?
Three seeded serrano chiles give moderate heat. Use one chile for a milder soup or serve extra sliced chile at the table.
Can I use leftover cooked pork?
Yes. Skip the browning step and add diced cooked pork during the final 5 minutes, heating it thoroughly.
How do I keep the pork tender?
Cut it into even cubes, brown it briefly, and avoid boiling it hard after it returns to the broth.
Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.
Featured image: AI-generated food photography.