Mexican Pork Soup Recipes

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POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)



Posole (Mexican soup with pork and hominy) image

This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

Provided by Dustbunni

Categories     Grains

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or 2 tablespoons bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili's seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or 1 quart chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedge (garnish)

Steps:

  • In a large pan.
  • Saute onions in lard or bacon drippings until clear.
  • Add garlic and spices and cook another two minutes.
  • Add meat, green chili, rinsed hominy and beans.
  • The beans are not traditional but we like them.
  • Cook another two minutes.
  • Pour stock over all.
  • Add salt to taste.
  • Simmer, covered, about 1hour.
  • Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
  • I serve this with large corn chips and cold melon.

MEXICAN PORK SOUP



Mexican Pork Soup image

This is one of my very favorite soups. I always make it for my extremely picky dad when I visit. He loves it, too! I always use corn when I make it since I don't like hominy. It freezes well also.

Provided by Punky Julster

Categories     Pork

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 ounces lean boneless pork
1 tablespoon cooking oil
1 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
4 cups chicken broth, about 2 cans
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons crushed dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2 ounce) can yellow hominy, drained or 10 ounces frozen whole kernel corn, thawed
1 cup sliced carrot
shredded monterey jack cheese (optional)

Steps:

  • Trim fat from pork.
  • Cut pork into 1/2-inch pieces.
  • In a large saucepan heat oil.
  • Brown pork, half at a time, in hot oil over medium-high heat.
  • Remove pork from saucepan; set aside.
  • Add onion and garlic to drippings in pan.
  • Cook over medium heat until tender.
  • Drain fat and return all pork to saucepan.
  • Stir in broth, undrained tomatoes, oregano, cumin and black pepper.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 1 hours
  • Stir in hominy, carrots, and celery.
  • Return to boiling; reduce heat.
  • Cover and simmer for 20 - 30 min more or until vegetables are tender.
  • Garnish with shredded cheese.

Nutrition Facts : Calories 217.2, Fat 7.2, SaturatedFat 1.8, Cholesterol 33.5, Sodium 852.6, Carbohydrate 20.1, Fiber 3.9, Sugar 5.2, Protein 17.6

MEXICAN TRIPE AND PORK SOUP



Mexican Tripe and Pork Soup image

Provided by Anne Burrell

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 23

1 cup red wine vinegar
1 head garlic, halved, plus 4 cloves, minced
Kosher salt
7 fresh bay leaves
2 bunches fresh thyme
1 pound tripe, soaked overnight, cut into large pieces
2 dried guajillo chiles, seeded
2 ears corn
1 pound pork shoulder, diced into 1/2- to 1-inch cubes
4 tablespoons extra-virgin olive oil
1 yellow onion, diced
1 jalapeno, seeded and minced
1 small bunch fresh cilantro, stems separated and chopped, leaves whole
Zest and juice of 3 limes
4 cups chicken stock
2 tablespoons tomato paste
2 teaspoons coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 butternut squash, peeled and diced
Canola oil, for frying
3 corn tortillas, cut into strips
1/2 cup toasted pumpkin seeds
2 tablespoons pumpkin oil

Steps:

  • Set up a large pot of boiling water. Add the red wine vinegar, garlic head halves, 1/2 cup salt, 4 of the bay leaves and 1 bunch of thyme. Bring back to a boil, then add the tripe. Simmer for 25 to 30 minutes. Remove the tripe from the water and slice into strips; set aside.
  • Add 2 cups of water to a small saucepan. Add the dried guajillo chiles and turn on the heat. Bring to a boil, then turn off the heat and allow to rehydrate for 10 minutes. Add the contents of the pan into a blender and puree until smooth. Set aside.
  • Preheat a grill pan to high heat. Add the corn and char on all sides, 5 to 7 minutes. Cut the kernels from the cobs and set aside.
  • Season the pork shoulder with salt. Heat a large saute pan with 2 tablespoons of the extra-virgin olive oil. Sear the pork shoulder, in batches, until brown on all sides. 5 to 7 minutes.
  • Coat a large Dutch oven generously with remaining 2 tablespoons extra-virgin olive oil and turn on the heat to medium high. Add the onion, minced garlic and jalapeno and saute until the onion is translucent, 5 to 7 minutes. Add the cilantro stems, lime zest and juice and 2 cups of the chicken stock. Reduce for 5 minutes.
  • Add the tomato paste, remaining 3 bay leaves, remaining 1 bunch thyme tied with string and the remaining chicken stock. Bring to a boil, then reduce to a simmer. Add the coriander, cumin, sliced tripe and 1/2 cup of the pureed guajillo chile mixture to the soup. Add the seared pork shoulder and squash. Simmer the soup on medium to medium-low heat, about 30 minutes. Finish the soup with half the charred corn and 2 tablespoons of the pureed guajillo chiles.
  • Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the corn tortillas until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
  • Crush the toasted pumpkin seeds and mix with the pumpkin oil.
  • Ladle the soup into bowls. Garnish with the remaining charred corn, crispy tortillas, pumpkin seeds and oil and cilantro leaves.

MEXICAN PORK STEW



Mexican Pork Stew image

I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

2-1/2 pounds lean boneless pork, cut into 1-inch cubes
1 garlic clove, minced
1 cup chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 tablespoon minced fresh cilantro
2 teaspoons dried oregano
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

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Top Asked Questions

How to cook Mexican pork soup?
Mexican Pork Soup. Description. Ingredients. Instructions. Heat the oil in a large saucepan and add the onions. Cook for 2-3 minutes until soft. Add the garlic and the spices and cook for a further 1 minute, stirring constantly. Add the chopped tomatoes and stock.
What kind of soup do they make in Mexico?
You’ll find plenty of “traditional” Mexican ingredients in these soups – beans, rice, potatoes, garlic, chili powder, and other tasty things. If you like mild soup with lots of flavors but no heat, you’ll probably enjoy the Mexican vegetable soup. For a little more spice, try the taco soup or carnitas stew.
How long does it take to cook pork in soup?
Finish the soup:Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is cooked through, about 5 minutes. Season with salt and pepper. Ladle into bowls and serve immediately.
What is the best way to cook a frozen pork soup?
Use a stick blender to blitz the soup to make it smooth. Add in the cooked pork, kidney beans, frozen vegetables and red pepper and simmer for 5 minutes. Serve immediately with some grated cheddar cheese and tortilla chips for dipping.

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