Sopa de Lima

A Yucatecan chicken broth brightened with charred sweet limes and garnished with crispy tortilla strips.

Ingredients

• 400g chicken thighs
• 300g bolillo rolls
• 2 tbsp rehydrated dried chilies
• 1/2 tsp ground cumin
• 2 tbsp lard
• 200g ripe tomatoes
• a handful of fresh oregano, chopped
• a drizzle of Mexican crema
• 400ml orange juice
• 2 tsp dried oregano
• 1 cup white onions, sliced

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the minced garlic and finely chopped white onion gently until soft and fragrant.

2. 2

   Stir in the dried oregano and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork shoulder and red bell peppers, stirring well to coat everything in the spiced base.

4. 4

   Pour in the orange juice, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork shoulder is tender, about 40 mins.

6. 6

   Stir in the pinto beans and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the Mexican crema and adjust the seasoning to taste.

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