Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, water and 1/2 teaspoon of salt in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Meanwhile, cook the okra according to the package directions.
- Place the chicken broth in a large saucepan over medium heat. When hot, stir in the rice, okra, hominy, jalapeno, 1 teaspoon of salt and pepper. Lower heat.
- Combine the cumin seeds, 1/4 teaspoon of salt and pepper. Flatten the pork slices with the palm of your hand and coat each slice on both sides with the spice mixture. Brush a medium-size nonstick skillet with the olive oil and place over medium-high heat. When hot, add the pork and cook just until cooked through, about 45 seconds per side. Remove pork from the pan and julienne it.
- Divide the soup among 4 bowls. Top with the pork and sprinkle with cilantro. Serve immediately.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 6 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1242 milligrams, Sugar 6 grams, TransFat 0 grams
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