Best 3 Mexican Pork Soup Recipes

Indulge in a culinary journey to the heart of Mexican cuisine with our tantalizing Mexican pork soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This traditional soup, also known as Sopa de Cerdo, is a comforting and hearty dish, perfect for chilly evenings or special occasions. Our comprehensive guide features three variations of this beloved soup: the classic Sopa de Cerdo, the spicy and robust Sopa de Cerdo Picante, and the unique and flavorful Sopa de Cerdo con Nopales. Each recipe offers a distinct taste experience, catering to diverse preferences and dietary needs. Whether you're a seasoned cook or a culinary novice, our detailed instructions and helpful tips will guide you through the process, ensuring a delicious and authentic Mexican pork soup that will impress your family and friends.

Let's cook with our recipes!

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

Ingredients

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.

PORK POSOLE (A MEXICAN PORK AND HOMINY SOUP)

Pork Posole (a Mexican pork and hominy soup) image

Posole is a rich and flavorful pork and hominy soup that has a mild chile broth. I decided to make it today, and wound up with one of the best soups I have ever made! The cooking is simple, yet it is packed with rich flavors that are not spicy at all. My (lucky) friend Chris showed up just as it was done, so of course I had to...

Provided by Michelle Tow

Categories Other Soups

Time 3h5m

Number Of Ingredients 20

Ingredients

PORK BROTH
1 family pack of bone-in pork chops (6 chops in mine)
1 onion, coarsly chopped
1 stalk of celery, coarsly chopped
2 qt water, more as needed if it evaporates too much
1 Tbsp mexican oregano
1 tsp salt
3 bay leaves
2 clove garlic, roughly chopped
2 30 oz cans of hominy
1 Tbsp lime or lemon juice
PEPPER SAUCE
1 pkg dried guajillo chiles (commonly sold in markets in the southwest)
4 clove garlic, whole
2-3 c water
pinch salt
TOPPING OPTIONS
sliced avocado
chopped cilantro
crushed lime flavored tortilla chips

Steps:

1. Pork and broth: put pork chops in a large pan and cover with water. toss in the onion, celery, garlic, boulion cubes, oregano and bay leaves and simmer for a few hours until they are tender enough to pull off the bone. remove the chops and cool on a plate. While the chops cool, pour the broth through a mesh strainer to remove and discard all the pieces of onion, celery and bay leaves, then return broth to the same pot. Remove the pork from the bones when cool and shred the meat by hand, returning to the pot. Drain and add 2 30 oz cans of hominy to the pot. Place on a low simmer.
2. Chile Sauce: Guajillo chiles are NOT spicy at all, but bring a wonderful and earthy flavor to this soup when added in this way. To make this sauce, bring garlic, 1 tsp salt, and the whole bag of chiles to a boil and reduce to a simmer. Let simmer for about an hour. If the water boils down too much, add more water as necessary to keep the peppers covered. then turn off the heat to cool a little. When slightly cooled, put the peppers, garlic and about half of the sauce in a food processor and puree. After you add the pork back to the pork broth, put a strainer over the pot and pour the pureed chile mix into the strainer and push it through with a rubber spatula. You are removing the bits of skin and seeds that remain, and the puree of chile will drop through into the soup. If there is additional liquid from the boiled chiles pour this through as well so that the flavors are not lost ... this is filled with wonderful flavor that should not be lost!
3. after the chile sauce is added, simmer the soup for about a half hour. 5 minutes before serving, add a tablespoon of lemon or lime juice to the pot, taste for seasoning and add salt if necessary.
4. Spoon into a bowl and serve. Put the toppings in bowls/plates on the table, and let your guests use the toppings as they please.

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

Ingredients

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

Tips:

Use a Dutch oven or large pot for the soup. This will allow the flavors to develop and the ingredients to cook evenly.
Brown the pork shoulder in a skillet before adding it to the soup. This will help to develop its flavor and add depth to the soup.
Use a variety of Mexican spices, such as chili powder, cumin, and oregano, to flavor the soup. You can also add some chopped jalapeños or serrano peppers for a spicy kick.
Let the soup simmer for at least 1 hour, or until the pork is cooked through and the vegetables are tender.
Serve the soup with your favorite toppings, such as sour cream, avocado, cilantro, and lime wedges.

Conclusion:

This Mexican pork soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover pork shoulder. With its combination of tender pork, fresh vegetables, and a variety of Mexican spices, this soup is sure to be a hit with your family and friends. So next time you are looking for a delicious and easy-to-make soup recipe, give this Mexican pork soup a try. You won't be disappointed!