Recipe | Soup From the Yucatan with Pork and Fresh Lime | Natalie MacLean

Ingredients

• 1/4 c veg oil
• 4.5 lb boneless pork shoulder trimmed and cut into 2 inch pieces
• s and p to taste
• 2 large white onions
• 8-10 cloves of garlic, smashed and chopped
• 5 carrots, peeled and cut into 2 inch lengths
• 3 ancho chilies, seeded and cut into thin strips, kitchen shears come in handy here
• 3 bay leaves
• pinch of ground cloves
• 6 c chix stock
• 6 plum tomatoes, quartered
• 2 tbsp cilantro, chopped
• 1/4 c fresh lime juice