Carnitas Soup

Follow  The Plaid & Paisley Kitchen on PinterestFacebook, Twitter or Instagram!   I’d love to connect with you!       Carnitas Soup is perfect for these cold winter days!  It’s easy to get chilled to the bone running around getting ready for the Holiday’s.  Come home to a nice hot and tasty bowl of soup.

Carnitas Soup ~ The Plaid & Paisley Kitchen ~ Cold blustery days need filling and warming soup. Carnitas Soup is full of flavor and easy to make! You would never guess that something as simple as a pork chop could turn into something so spectacular?!I really could eat Mexican food every day and never tire of it!  Carnitas tacos are my absolute favorite.  So when pork chops went on sale I knew I was going to make something along these lines.  With the sudden drop in temperature soup was in order for dinner!

Carnitas Soup is easy to make and it’s just brimming with flavor.  Slow simmered for a depth of flavor and full of colorful vegetables. This can be made in the Crock-Pot or on the stovetop.  Hearty, healthy, and hot! Just what a cold day needs.

Carnitas Soup ~ The Plaid & Paisley Kitchen ~ Cold blustery days need filling and warming soup. Carnitas Soup is full of flavor and easy to make! You would never guess that something as simple as a pork chop could turn into something so spectacular?! You can see the rich tomato base broth and the variety of vegetables.  Onions, celery, carrots, corn, beans and fire roasted tomatoes really  add flavor and nice texture  .  To make cooking with carrots easier I always buy matchstick carrots, they cook up quicker and look 1,ooo times better than if I tried to hack away at them.

When sauteing the veggies I like to season in layers.  A bit of salt and pepper as they are just first cooking help release the natural sweetness in them.  One of the reasons food tastes better in a restaurant is that they season in layers.  You can achieve this same depth of flavor at home.  Just don’t go too crazy, remember you can always add but you can’t take away.

Carnitas Soup ~ The Plaid & Paisley Kitchen ~ Cold blustery days need filling and warming soup. Carnitas Soup is full of flavor and easy to make! You would never guess that something as simple as a pork chop could turn into something so spectacular?!

Carnitas are traditionally slow braised and then shredded and cooked till crispy.  That can take a long time, longer than you want to do on a cold day when all you want to do is warm up.  For a quick version for this soup take boneless pork chops and give a quick brown before you slow simmer them in the soup.

Carnitas Soup ~ The Plaid & Paisley Kitchen ~ Cold blustery days need filling and warming soup. Carnitas Soup is full of flavor and easy to make! You would never guess that something as simple as a pork chop could turn into something so spectacular?!This soup has rich bold flavors.  Made with Ancho Chili powder, Smoked Paprika, and Cumin this soup packs a bite.  A good cold craft beer is a perfect companion to this soup.  I like Amber Ales and this pint here was brewed by my Husband.  His craft beer is gaining a lot of attention in the Kansas City Area!

It doesn’t hurt to add a splash or two to the broth while simmering either.  If you don’t want to add beer you can just leave it out.  I don’t recommend using a light beer.  It won’t be able to stand up to the rich spices in the soup.

What is your favorite “Need to Warm up on a Cold Night Meal?”  It’s so fun to know what you like! It helps me create more recipes that will make you drool.

Did you make a recipe from the blog?  Don’t forget to snap a photo of it and tag #PandPKitchenrecipes on social media!  I’d love to see what you’re cooking! 

Carnitas Soup

Carnitas Soup

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Ingredients

  • 4-5 boneless pork chops cut into 1/2" cubes
  • 3 tbsp olive oil divided
  • salt and pepper to taste
  • 4 stalks celery
  • 1/2 red onion
  • 2 garlic cloves minced
  • 1 cup matchstick carrots
  • 1 1lb box of chicken stock
  • 8 oz amber beer {optional}
  • 2 tsp cumin
  • 1 tsp each of: ancho chile powder {you can use regular chili powder}
  • smoked paprika, onion and garlic powder
  • 1 10oz can of fire roasted tomatoes, corn drained and cannellini white beans drained and rinsed
  • 1 4oz can of tomato paste
  • squeeze of lime, cheddar cheese and cilantro for garnish

Instructions

  1. heat 2 tbs of olive oil in a dutch oven {or skillet if using Crock-Pot}
  2. brown and salt and pepper to taste meat cubes
  3. remove and set aside
  4. in the same pot heat 1 tbs olive oil
  5. saute the onions, garlic, celery and carrots 5-7 min stirring often
  6. in the dutch oven or the Crock-Pot pour the chicken broth and beer over the vegetables
  7. add back in the pork
  8. add all the canned ingredients
  9. add in all the spices
  10. bring to a boil then reduce to a simmer
  11. simmer for 45-60 min
  12. if making in the Crock-Pot follow all the steps up to adding the spices
  13. once you have everything in the Crock-Pot cook on low for 3 hours
  14. garnish with squeeze of lime juice, cheddar cheese, and cilantro
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