Best 3 Spicy Pork And Mustard Greens Soup Recipes

Indulge in a tantalizing culinary journey with our Spicy Pork and Mustard Greens Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This delectable soup, deeply rooted in Southern cuisine, is a hearty and satisfying dish that showcases the perfect balance of spicy and tangy notes. The tender pork, slow-cooked to perfection, melts in your mouth, while the mustard greens add a delightful peppery zing. Accompanying this delightful soup are three additional recipes that will elevate your dining experience. Discover the secrets of our irresistibly crispy Fried Green Tomatoes, a Southern classic that pairs perfectly with the soup. Embark on a flavor adventure with our flavorful Mustard Greens Salad, a refreshing and tangy complement to the hearty soup. And for a sweet zakończenie, immerse yourself in the lusciousness of our Decadent Chocolate Cake, a sinfully rich dessert that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY PORK AND MUSTARD GREEN SOUP

Spicy Pork and Mustard Green Soup image

Provided by Alison Roman

Categories Soup/Stew Leafy Green Pork Sauté Dinner Lunch Mustard Greens Noodle Simmer Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1/2 pound ground pork
2 garlic cloves, finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt, freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
8 ounces wide rice noodles

Steps:

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Divide noodles among bowls and ladle soup over.

SPICY PORK AND MUSTARD GREENS SOUP RECIPE

Spicy Pork and Mustard Greens Soup Recipe image

Provided by á-167595

Number Of Ingredients 14

Ingredients

1 pound ground pork tenderloin
2 cloves garlic, finely chopped
1 T finely grated fresh ginger
1 t Sichuan peppercorns, crushed
1 t crushed red pepper flakes
1 t crushed cumin seeds
1 T canola oil
s & p
4 C chicken broth
4 C packed torn mustard greens
4 green onions, thinly sliced
2 T soy sauce
1 t fish sauce
8 oz. wide rice noodles

Steps:

Mix pork, garlic, ginger, peppercorns, red pepper flakes and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture. Season with s & p. Cook, breaking up, until browned and cooked through, 8 - 10 minutes. Add broth and bring to a boil. Reduce heat and simmer until flavors meld, 8 to 10 minutes. Add all but noodles until greens are tender, 5 to 8 minutes. Season with s & p. Cook noodles according to package directions; drain. Divide noodles among bowls and ladle soup over.

SPICY PORK STEW WITH HOMINY AND COLLARD GREENS

Spicy Pork Stew With Hominy and Collard Greens image

I've long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version. Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there's nothing difficult about the process. Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.

Provided by Melissa Clark

Categories dinner, soups and stews, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

1 pound dried hominy
3 pounds boneless pork butt, cut into 2-inch-square chunks
1 tablespoon kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons peanut or safflower oil
2 yellow onions, finely chopped
4 garlic cloves, finely chopped
1 tablespoon New Mexican chile powder (or less, to taste)
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 bay leaf
1 cinnamon stick
1 chipotle in adobo sauce
1 (12-ounce) bottle lager-style beer
2 pounds collard greens (about 2 bunches), center rib removed, leaves chopped
Lime wedges, for serving
Cilantro leaves, for serving
Diced avocado, for serving
Diced radish for serving

Steps:

Soak the hominy in plenty of water overnight. Drain.
Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.
Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 803 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients for the best flavor. Choose pork shoulder or butt for a flavorful and tender soup.
Don't be afraid to adjust the spiciness of the soup to your liking. Add more or less cayenne pepper or red pepper flakes as desired.
If you don't have mustard greens, you can substitute another type of leafy green, such as collard greens or kale.
Be sure to wash the mustard greens thoroughly before using them. This will remove any dirt or grit.
Serve the soup with a side of cornbread or rice for a complete meal.

Conclusion:

This spicy pork and mustard greens soup is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover pork. The combination of spicy pork, tangy mustard greens, and flavorful broth is sure to please everyone at the table. So next time you're looking for a comforting and satisfying soup, give this recipe a try.