Ingredients
3 tbsp. olive oil, divided
1 lb. boneless pork loin, cut into cubes
1 small yellow onion, chopped
2 cloves garlic, minced
3 serrano chiles, seeded and chopped
1/4 cup long grain rice
5 cups chicken broth
1/4 cup fresh cilantro, minced
juice from one lime
salt
freshly ground pepper
1 medium tomato, chopped (for garnish)

Directions
In a large pot over medium-high heat warm 2 tablespoons of the olive oil. When the oil is hot, add the pork cubes and cook, turning as needed, until golden brown on all sides. Transfer the cubes to a plate using a slotted spoon.

Reduce the heat to medium and add the remaining oil. Add the onion, garlic, chiles and rice. Stir to coat with the oil. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 10 minutes.

Return the pork to the pan, stir in the cilantro and lime juice and cook until the pork is thoroughly cooked, about 5 minutes. Season to taste with salt and pepper. Ladle the soup into bowls and garnish with the chopped tomato.