Spicy Bolivian Pork Soup Recipe
Introducing the Spicy Bolivian Pork Soup Recipe! This delightful dish is packed with flavors that will tantalize your taste buds. It's a recipe that I recently cooked and I'm excited to share it with all of you.
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Servings: 8 Servings
Calories: 399 kcal
Equipment
- Large pot: To cook the soup and accommodate all the ingredients.
- Cutting board: To chop and prepare the vegetables.
- Knife: To dice the pork and cut the vegetables.
- Wooden spoon or spatula: To stir the soup while cooking.
- Measuring spoons: To accurately measure the spices.
- Ladle: To serve the soup into bowls.
- Soup bowls or deep plates: To serve the Spicy Bolivian-Style Pork Soup.
Ingredients
- 2 pounds pork diced
- 1 onion finely chopped
- 4 cloves garlic minced
- 2 carrots sliced
- 2 potatoes diced
- 1 bell pepper diced
- 1 tomato diced
- 1 tbsp ancho powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 teaspoon chili powder
- 1/2 tsp salt kosher
- 1/2 tsp amarillo pepper paste
- pepper to taste
- 6 cups of chicken or vegetable broth
- 2 tablespoons vegetable oil
- Fresh cilantro or parsley for garnish optional
Instructions
Heat the vegetable oil in a large pot over medium heat.
- a. Place the pot on the stove.
- b. Turn the heat to medium.
Add the diced pork to the pot and cook until browned.
- a. Place the diced pork into the pot.
- b. Stir occasionally to ensure even browning.
- c. Cook until the pork turns brown.
Add the chopped onion, minced garlic, and sliced carrots to the pot. Sauté until the onions are translucent.
- a. Add the finely chopped onion to the pot.
- b. Add the minced garlic to the pot.
- c. Add the sliced carrots to the pot.
- d. Stir the ingredients together.
- e. Cook until the onions become translucent.
Now, add the diced potatoes, bell pepper, and tomato to the pot. Stir well to combine.
- a. Add the diced potatoes to the pot.
- b. Add the diced bell pepper to the pot.
- c. Add the diced tomato to the pot.
- d. Mix all the ingredients thoroughly.
Sprinkle the ancho powder, cumin powder, paprika, chili powder, kosher salt, amarillo pepper paste, and pepper into the pot. Stir to coat the ingredients.
- a. Sprinkle the ancho powder over the ingredients.
- b. Sprinkle the cumin powder over the ingredients.
- c. Sprinkle the paprika over the ingredients.
- d. Sprinkle the chili powder over the ingredients.
- e. Add kosher salt to taste.
- f. Add the amarillo pepper paste.
- g. Season with pepper.
- h. Stir everything together until the ingredients are evenly coated.
Pour the chicken or vegetable broth into the pot. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the pork and vegetables are tender.
- a. Pour the chicken or vegetable broth into the pot.
- b. Increase the heat to high and bring the soup to a boil.
- c. Once boiling, reduce the heat to low.
- d. Allow the soup to simmer for approximately 30 minutes.
- e. Check the tenderness of the pork and vegetables to determine if they are fully cooked.
Remove the pot from the heat and let it cool slightly before serving.
- a. Turn off the heat.
- b. Allow the soup to cool for a few minutes.
- Garnish with fresh cilantro or parsley, if desired.
- a. Finely chop fresh cilantro or parsley.
- b. Sprinkle the garnish over the soup.
Notes
Prep ingredients beforehand: Chop and prepare all ingredients in advance.
Adjust spiciness: Customize the level of spiciness to personal preference.
Use leftover pork: Add leftover cooked pork during the last few minutes of cooking.
Simmer for richer flavors: Allow the soup to simmer on low heat for a longer period.
Garnish with fresh herbs: Add a sprinkle of fresh cilantro or parsley before serving.
Nutrition
Calories: 399kcal | Carbohydrates: 15g | Protein: 21g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 247mg | Potassium: 750mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3962IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 3mg
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