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 

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If you're looking for another delicious Mexican inspired soup, try this recipe for Mexican Pork Pozole. Pork 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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