Caldo de Puerco(Pork and Vegetable Soup
Most often I would use beef for this recipe, but switched it out for some pork! Added some homemade recado for extra flavor!
Ingredients
Ingredients
- 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
- water
- 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
Garnishes
- Lemon or lime wedges
- Diced onions
- Minced serrano
- Cilantro
- Avocado
Instructions
Directions
- 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
Notes
Recado(chile sauce) can be used for so many recipes. Just think of it as a seasoning in a liquid form.