How often do you say or here someone say, “I won’t prepare that because then what do I do with the leftovers?” In this case is was some leftover adobo or recado rojo, the red chile sauce/marinade that I prepared for my Guiso de Pollo en Recado previously posted. The first cool day we had this summer and all I could think of is a big bowl of caldo(soup). One of my favorite soup recipes is caldo de res, a beef soup with big chunky vegetables. This is very similar to that, but with the added adobo(recado) is resembles my recipe for Mole de Olla because of the added chile sauce. The vegetables added may vary, depending on what I have available. But one thing for sure, it must contain, potatoes, carrots and corn to make me happy. This recipe can easily be adapted to a crock pot, as long as it’s a larger size one.
Caldo de Puerco~Pork and Vegetable Soup
Tips~ You can purchase a mixed package of pork chops and pork steaks. It’s less expensive and I like cooking with the bone in pork for more flavor.
Caldo de Puerco(Pork and Vegetable Soup
- 2 1/2 to 3 pounds pork chops or pork steaks bone-in, sliced into 1 inch chunks
- 4 cloves garlic minced
- 1 small white onion diced
- 1 jalapeño sliced open
- 2 bay leaves
- Salt and pepper to taste
- You will also need
- 2 to 3 cups chicken broth
- 3/4 cup adobo(recado rojo) see recipe link below
- 1 cup tomato sauce or 4 ounces tomato paste
- 2 roma tomatoes diced
- 3 to 4 carrots peeled and sliced
- 2 stalks celery sliced
- 1 to 2 chayote squash sliced into bite size chunks
- 4 small russet potatoes washed and sliced into quarters
- 2 ears of corn sliced
- handful of cilantro chopped, plus more for garnish
- Lemon or lime wedges
- Diced onions
- Minced serrano
- In a large dutch oven pot, combine the pork, garlic, onion, jalapeño, bay leaves and 8 cups water. Season with salt and fresh cracked pepper to taste. Bring to a boil, reduce the heat to a low simmer, cover partially and continue cooking for 1 1/2 to 2 hours. Skim off the top when needed.
- Once the pork is tender, add in all of the remaining ingredients, minus the corn and cilantro. Continue cooking for another 35 to 45 minutes or until carrots and potatoes are tender. Taste for salt. Add the corn and cilantro. Cook for another 20 minutes. If you like the soup with more broth, you could add more letting it cook for 10 minutes after you add it. Garnish with lemon or lime, cilantro, diced onion, minced serrano and avocado. Serve with warm corn tortillas. Yields up to 8 servings
To see full recipe on how to prepare Recado Rojo, click onto picture.
Tips~Low and slow is the way to go for the most tender pork in this recipe