1/4 cup freshly squeezed lime juice (about 2 medium limes)
1/4 cup raisins
3 TBSP soy sauce
2 pounds pork shoulder cut into 1-inch pieces
salt & pepper
1 TBSP peanut oil
1 large yellow onion, chopped
2 jalapeno peppers, thinly sliced
3 Roma tomatoes, chopped
4 garlic cloves, minced
8 cups water
5 ounces fresh baby spinach
DIRECTIONS
Add the lime juice, raisins, and soy sauce to a blender or food processor and blend until smooth. Set the mixture aside for later.
Pat the pork pieces dry with paper towels then generously season with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the pork (in batches, dont overcrowd the pan) until well browned all over, about 6 minutes per batch. Transfer the seared pork to a plate and set aside while leaving any oil and fat in the dutch oven.
Keep the dutch oven over medium-high heat and add the onion, jalapeno, tomato, and garlic. Stir to combine and cook, stirring often, until onion is softened, about 5 minutes.
Stir in the lime juice/raisin mixture and using a wooden spoon or spatula scrape the bottom of the pan to release any stuck on bits. Add the pork back into the dutch oven along with the 8 cups of water and bring to a boil.
Reduce the heat to medium-low and cover the dutch oven with a tight fitting lid. Simmer over medium-low heat until the pork is tender, about 1 hour.
Stir the spinach into the soup and cook, stirring occasionally, until spinach is wilted, about 2 minutes. Season the soup with salt & pepper to taste.
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