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1
In a small bowl, combine the chile powder, lime zest and juice, oil, jalapeno, garlic, cumin, oregano, and 1 tsp. salt to form a paste.
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2
Cover pork with a sheet of plastic wrap, and gently pound the meat with a meat pounder to an even thickness of about 1/2 inch.
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3
Generously rub the chile paste all over, and let sit at room temperature for 1 hour (or refrigerate, wrapped in plastic, for up to 1 day).
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4
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. When hot, add the corn and cook, stirring occasionally, about 2 minutes.
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5
Add peppers and red onion to corn, then add cumin and coriander and cinnamon. Continue to cook at med-high heat for another ~5 minutes until tender
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6
Put uncooked rice into medium sauce pan and add water. Bring to a boil, then reduce to low, cover and simmer for 15 minutes. Turn off heat and let sit covered for 5 more minutes.
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7
Transfer corn, pepper, onion mixture to a plate, cover with foil and set aside.
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8
Add more oil to skillet, then add pork. Cook 3 minutes on one side, turn and 3 minutes on other side.
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9
Transfer cooked pork from pan to cutting board and let rest for 4-5 minutes. Slice into bite-sized portions. Serve with rice and vegetable mixture.
