Pork Caldo – Pork & Vegetable Soup

Share the Recipe

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.

Ingredients for 4-6 servings

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