Go Back
8. Fricassée (Spicy Bolivian-Style Pork Soup) - Bolivian food traditions

Spicy Bolivian Pork Soup Recipe

5 from 1 vote
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Soup
Cuisine: Bolivian
Calories: 399
Ingredients Equipment Method Notes

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

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.

Method
 

Heat the vegetable oil in a large pot over medium heat.
  1. a. Place the pot on the stove.
  2. b. Turn the heat to medium.
Add the diced pork to the pot and cook until browned.
  1. a. Place the diced pork into the pot.
  2. b. Stir occasionally to ensure even browning.
  3. 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.
  1. a. Add the finely chopped onion to the pot.
  2. b. Add the minced garlic to the pot.
  3. c. Add the sliced carrots to the pot.
  4. d. Stir the ingredients together.
  5. e. Cook until the onions become translucent.
Now, add the diced potatoes, bell pepper, and tomato to the pot. Stir well to combine.
  1. a. Add the diced potatoes to the pot.
  2. b. Add the diced bell pepper to the pot.
  3. c. Add the diced tomato to the pot.
  4. 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.
  1. a. Sprinkle the ancho powder over the ingredients.
  2. b. Sprinkle the cumin powder over the ingredients.
  3. c. Sprinkle the paprika over the ingredients.
  4. d. Sprinkle the chili powder over the ingredients.
  5. e. Add kosher salt to taste.
  6. f. Add the amarillo pepper paste.
  7. g. Season with pepper.
  8. 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.
  1. a. Pour the chicken or vegetable broth into the pot.
  2. b. Increase the heat to high and bring the soup to a boil.
  3. c. Once boiling, reduce the heat to low.
  4. d. Allow the soup to simmer for approximately 30 minutes.
  5. 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.
  1. a. Turn off the heat.
  2. b. Allow the soup to cool for a few minutes.
  3. Garnish with fresh cilantro or parsley, if desired.
  4. a. Finely chop fresh cilantro or parsley.
  5. 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.