Incredibly delicious Mexican-Inspired Pulled Pork Soup
These are the top reasons why we like this recipe:
- you can choose how to cook this soup. Use Instant Pot, pressure cooked, or your favorite deep pot
- the preparation is simple and beginner-friendly
- even though this soup is rich in flavor, you can choose easily accessible ingredients
- it smells divine, and the corn bread elevates the dish even more
- I love how colorful and flavorful it is
- dairy-free
- feel free to freeze it for a couple of months or store in the fridge
Essential ingredients
These are the essential ingredients to master this delicious soup at home.
Vegetables - onion, bell pepper, and garlic are all used fresh. We also use canned diced tomatoes and tomato passata, which make this soup delicious and colorful.
Meat—We always make pulled pork from scratch; it tastes fantastic, and we adore it. However, feel free to use your favorite store-bought.
Spices - Use paprika powder, coriander powder, and caraway powder. These are easily accessible ingredients that we find in our local store.
Corn and beans - We used canned corn and red beans; however, feel free to use home-cooked ones. Rinse under running water and use in the soup.
Storing and freezing
There are two ways to store the delicious Mexican-Inspired Pulled Pork Soup.
Keep the chilled Mexican-Inspired Pulled Pork Soup in an airtight container, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or on the stove.
Feel free to freeze this soup too. Place the chilled soup in a freezer bag or a freezer-friendly container and place it in the freezer for up to 2 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or on the stove.
Next, try these tex-mex and Mexican-inspired recipes
- Ground Meat Sheet Pan Quesadillas
- Chicken Quesadillas
- Beef Skillet Enchiladas
- Pico de Gallo
- Roasted Pork Tacos with Pineapple
- Easy Chicken Enchiladas
- Ground Beef Enchiladas
METHOD
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make the soup
Place your pressure cooker on medium heat (or use an Instant Pot). Add oil, diced onion, and chopped bell pepper. Saute for 2 - 3 minutes, then add the minced garlic. Season with paprika powder, coriander powder, and caraway powder. Saute for a minute, then add canned tomatoes and tomato passata. Add the pulled pork and water. Season with salt and pepper, and stir to combine. Bring to a boil, then cover with a lid. When the pressure cooker comes to full pressure, cook for 25 minutes, then turn off the heat and leave to cook under pressure for another 10 minutes. Using a quick-release valve, carefully open it. If you don't have an Instant Pot or pressure cooker, feel free to use your favorite deep pot. In that case, cook for 1 hour on low heat.
Tip -
corn bread
Place a rack in the middle of the oven and preheat it to 210 °C / 410 °F. Cut the corn bread into thin slices. Arrange them in a single layer over a baking sheet lined with parchment paper and place them in the preheat oven. Bake for 8 - 10 minutes or until toasted.
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Mexican-Inspired Pulled Pork Soup
Add the canned (and drained) corn and beans to a pot and stir to combine. Divide between four plates and serve with a generous spoonful of sour cream and chopped coriander or parsley.
