Follow The Latest Kitchen Ideas on Pinterest, Facebook, 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 Holidays. Come home to a nice hot and tasty bowl of soup.
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, the soup was in order for dinner!
Carnitas Soup is easy to make and it’s just brimming with flavor. Slowly 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.
You can see the rich tomato-based 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 quickly and look 1ooo 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 the season is 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.
Read Also:- French Spaghetti Recipe
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 of this soup take boneless pork chops and give a quick brown before you slow simmer them in the soup.
This soup has rich bold flavors. Made with Ancho Chili powder, Smoked Paprika, and Cumin this soup packs a bite. 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.
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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
- a squeeze of lime, cheddar cheese, and cilantro for garnish
Instructions
- heat 2 tbs of olive oil in a dutch oven {or skillet if using Crock-Pot}
- brown and salt and pepper to taste meat cubes
- remove and set aside
- in the same pot heat 1 tbs olive oil
- saute the onions, garlic, celery, and carrots 5-7 min stirring often
- in the dutch oven or the Crock-Pot pour the chicken broth and beer over the vegetables
- add back in the pork
- add all the canned ingredients
- add in all the spices
- bring to a boil then reduce to a simmer
- simmer for 45-60 min
- if making in the Crock-Pot follow all the steps up to adding the spices
- once you have everything in the Crock-Pot cook on low for 3 hours
- garnish with a squeeze of lime juice, cheddar cheese, and cilantro
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