Mommy's Kitchen - Recipes From my Texas Kitchen: Pork Caldo {Pork & Vegetable Soup}


Wednesday, April 26, 2017

Pork Caldo {Pork & Vegetable Soup}

A Mexican inspired vegetable soup with a seasoned broth and tender pieces of pork carnitas.

Today I have a delicious Pork Caldo (Pork & Vegetable Soup) recipe to share with you. When I'm under the weather or feeling down a big bowl of homemade soup seems to always do the trick. I love just about any soup, but hearty Mexican soups have always held a special place in my heart. 

What I love most about Mexican soups is that they're made with simple, fresh ingredients and are always bursting with flavor. A few of my favorites are, Beef or pork caldo, pork pozole, albondigas (Mexican meatball soup), tortilla soup and even menudo.    

The inspiration for this delicious Pork Caldo recipe comes from Arbodedas which is one of my favorite local spots in our small town. Whenever we visit, I usually order their brisket tacos, grilled carne asada, tortilla soup or Caldo De Res (Spanish Beef Soup). 

I love their Caldo, but the bowl at the restaurant is huge, so I tend to get a few looks from onlookers when the waiter serves our food. Since I love this soup so much I decided to try my hand at making at home. 

This recipe is really easy to follow and the only thing you really need to keep in mind is do not add all the ingredients at the same time or you'll end up with mushy over cooked vegetables. 

The key to this recipe is adding the vegetable in separate steps. If you remember that you'll end up with the most delicious and flavorful pork caldo. Let's get started on this simple and satisfying soup recipe. 

These are all the vegetables you'll need: Fresh corn, carrots, red potatoes, tomatoes, cabbage, onion, zucchini squash, chayote squash, jalapeno, lime and cilantro. 

Start by heating the olive oil in a large stock pot or dutch oven, over medium-high heat. Add the pork carnitas meat and season with salt and pepper and Fiesta seasoning. Cook and stir until brown on all sides. 

Add the water, garlic, bay leaves and tomato boullion. Bring the mixture to a boil, reduce heat to low and simmer meat for 1-hour with the lid ajar. Skim off any foam. Add the corn and cook for 15 minutes. 

In a small skillet over medium heat, add the remaining 1/2 tablespoon of olive oil. Add the sliced onion, tomatoes and 1/4 up cilantro leaves. Saute the mixture for 2 -3 minutes. Add the onion- tomato mixture into the soup. Season with additional salt and pepper, add broth and whole jalapeno.  Add the carrots and cook for 15 minutes with the lid ajar. Add the cabbage and potatoes and cook 15 minutes (lid ajar). 

Lastly add the zucchini and chayote squash and cook an additional 10-15 minutes. Test all the veggies, taste the broth and season with additional salt and pepper if needed. Remove by leaves before serving. 

Ladle soup into bowls, serve with lime wedges, additional cilantro and warm tortillas or Mexican Cornbread.  



Pork Caldo {Caldo De Puerco}


Ingredients: 
1 1/2 - tablespoon olive oil, separated 
2 - lbs pork Carnitas meat, cut into pieces
salt and pepper, to taste
Fiesta pinto bean seasoning, to taste
4 - cups water
1 - cube caldo de tomate (tomato boullion) 
2 - cloves garlic, minced 
2 - bay leaves

1 -ear fresh corn, husked and cut into thirds 
1/4 - of large onion, sliced 
2 - tomatoes, diced 
1/4 - cup cilantro leaves + more for garnish
32 - ounces beef, chicken or vegetable broth
1 - whole jalapeno
1 - 2 carrots, peeled and sliced into chunks  
1/4 - head of cabbage, cored and cut into wedges
2 - 4 small red potatoes, quartered 
1 - 2 zucchini squash, cut into chunks 
1 - chayote squash, cut into pieces 
1 - lime, cut into wedges 

Heat olive oil in a large stock pot or dutch oven, over medium-high heat. Add the carnitas meat and season with salt and pepper and Fiesta seasoning. Cook and stir until brown on all sides.

Add the water, garlic, bay leaves and tomato boullion. Bring the mixture to a boil, reduce heat to low and simmer meat for 1-hour with the lid ajar. 
Skim off any foam. Add the corn and cook for 15 minutes.

In a small skillet over medium heat, add the remaining 1/2 tablespoon oil. Add the sliced onion, tomatoes and 1/4 up cilantro leaves. Saute the mixture for 2 -3 minutes. 

Add the onion- tomato mixture into the soup. Season with additional salt and pepper, add broth and whole jalapeno.  

Add the carrots and cook for 15 minutes with the lid ajar. Add the cabbage and potatoes and cook 15 minutes (lid ajar). 

Lastly add the zucchini and chayote squash and cook an additional 10-15 minutes. Test all the veggies, taste the broth and season with additional salt and pepper if needed. Remove bay leaves before serving.

Ladle soup into bowls, serve with with lime wedges, additional cilantro and warm tortillas


Servings 4-6 






If you're looking for another delicious Mexican inspired soup, try this recipe for Mexican Pork PozolePork Pozole is a traditional Mexican inspired soup made with pork, hominy, and red chilies. This authentic soup can be made using pork or chicken. 


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15 comments:

Marilyn Ordenis said... #

Wow such a sumptuous dish. I never tried this pork caldo before but it really looks good. Iwanna try the recipe. Do you eat them with rice or bread?

AiringMyLaundry said... #

I would absolutely love this. I have never had this soup before, but judging from the photos, I'd really love it. Everything in the bowl looks fantastic.

Stephanie Jeannot said... #

Oh it's nice and spicy too. I love a good soup. Mexican food is always so nice and flavorful. Great recipe here.

Melanie @ bear rabbit bear said... #

This soup looks like a fantastic way to get in all of my veggies! I think that I could chop them a bit finer and my kids would probably even eat them in the soup. I will have to put this on my dinner list for soon!

D.P. Robinson said... #

The pork-caldo looks really good! I love how simple it is to make yet you get a comfy feel from it.

Betty Boiron said... #

Love this! It has all the food groups and I think my son would really love drinking the soup with all the yummy flavors from the ingredients in it!

Alison Rost said... #

What a wonderful looking soup! There is always some sort of soup in our fridge. Pork along with in-season veggies would be wonderful! I love too that it's a complete meal all in one pot. Thanks (as always) for another tasty recipe!

Jennifer EngineerMommy said... #

Soup is definitely one of my favorite foods of all time. I love the way this soup looks. It looks like it's full of tasty veggies and full of satisfying protein. I never tried this soup but it's something I'll be making soon for sure.

Blog Savvy Creative said... #

This soup looks absolutely amazing. I love the good mix of veggies and meat. Looks so filling. Totally going to have to try this.

Lily Oliver said... #

Soup is definitely one of my favorite foods of all time. I love the way this soup looks. It looks like it's full of tasty veggies and full of satisfying protein. I never tried this soup but it's something I'll be making soon for sure.
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Tiara Wilson said... #

This recipe looks absolutely delicious. I am such a huge fan of soups and broths with vegetables. I totally like to eat soups on days like today, when it's spring but snowing outside! <3

Kiwi said... #

Now thats a pot! Looks like really good items. Only thing is I cant eat pork so I would be open to changing out the pork for chicken.

Censie Sawyer said... #

What a great recipe. Tomorrow is going to be super rainy and chilly, I should run to the store in the morning and get the ingredients to make this. I think my whole family woudl love.

Vicky Tawde said... #

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look what you made me do lyrics said... #

I will try this recipe tomorrow for my family