This spicy ground pork soup is loaded with heat. We take the spice in this ground pork soup up a notch with an avocado and Thai chili garnish.
We absolutely loved the warmth in this spicy ground pork soup offered and best of all, it’s a perfect pork soup to transition from warmer to cooler months. If you want to make this spicy pork soup in the fall, simply omit the avocado garnish and top this ground pork soup with a dollop of sour cream instead.
Spicy Ground Pork Soup
- 3 pounds ground pork
- 2 tablespoons neutral cooking oil divided
- 1 yellow onion peeled and diced
- 3 cloves garlic peeled and minced
- 3 small carrots peeled and small diced
- 2 bell peppers trimmed, deseeded, and cut in half lengthwise (any color)
- 2-3 chipotles in adobo sauce plus 2 tablespoons of the sauce
- 6 cups chicken stock
- 28- ounce can fire-roasted crushed tomatoes
- 2 yellow or white potatoes peeled and cubed
- Salt and pepper to taste
- 1 tablespoon each of: cumin ancho chili powder (or regular chili powder), and paprika
- 2 teaspoons cayenne more or less to taste
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano We love Rancho Gordo’s oregano
- 1 avocado diced (dice the avocado right before serving)
- 1 lime divided
- 2 Thai chili peppers optional (or 1 Serrano pepper), trimmed and cut into thin rounds
- ½ teaspoon Mexican oregano
Prepare the Spice Mixture:
- Combine all the spices for the spice mixture in a bowl. Set aside.
Roast the Peppers:
- Turn the broiler on. Transfer the peppers to a baking sheet and drizzle with 1 tablespoon neutral cooking oil. Transfer to the broiler, cut-side down, for 8-12 minutes or until the skins of the peppers are blistered and charred. Check on the peppers periodically as they cook. Remove the peppers from the broiler and transfer to a plate to cool. Once the peppers are cool enough to handle, remove and discard the skins. Dice the peppers and set aside.
Prepare the Chipotles in Adobo:
- Finely mince the chipotles in adobo sauce and transfer to a bowl with the 2 tablespoons additional adobo sauce. Reserve any remaining chipotles in adobo sauce for another use.
Fry the Pork:
- As the peppers are broiling, prepare the spicy ground pork. In a large soup pot, heat the remaining 1 tablespoon neutral cooking oil over medium high. Add the ground pork and season with salt and pepper. Cook, breaking the pork up with a spoon, for 12-15 minutes or until it is completely cooked through and well-browned. Season with half the spice mixture. Using a slotted spoon, transfer the pork to a bowl.
- If there is excess fat in the pot, drain off all but 1 tablespoon and return the pot to the stove.
Fry the Soup Aromatics:
- Return the soup pot to medium heat and add the onion and carrots. Cook for 4-5 minutes until they just begin to soften. Add the garlic and cook for 45 seconds until fragrant.
Cook the Spicy Ground Pork Soup:
- Pour in 1 cup of the chicken stock and scrape up any browned bits stuck to the bottom of the pot. Pour in the remaining chicken stock.
- Add the crushed tomatoes, peeled and diced peppers, chipotles and adobo sauce, cubed potatoes, cooked pork, and the remaining spice mixture and bring to a boil.
- Reduce heat and simmer for 30 minutes or until the potatoes are fork tender. Taste and season to your preferences.
Prepare the Avocado Garnish:
- Cut the lime in half. Combine the diced avocado with juice from 1 lime half and a sprinkle of salt. Add the diced Thai chili peppers and the oregano, crushing the oregano in your fingers as you sprinkle it over the avocado. Toss with a fork. Set aside.
To Serve the Spicy Ground Pork Soup:
- Divide the spicy ground pork soup between bowls and pile the avocado garnish on top. Enjoy!
If you love this spicy ground pork soup recipe, check out our chorizo and butternut squash soup recipe!