Spicy Ground Pork Soup
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.
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Servings: 6
4.79
Ingredients
- 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
Spice Mixture:
- 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)
Garnish:
- 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
Instructions
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!
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