One of our favorite cold month soups is a spicy chicken tortilla soup. I decided to give chicken the night off and developed this new and utterly delicious soup using pork. This recipe for Pork Tortilla Soup is outstanding and full of flavor. It just happens to be our newest crush!
This recipe is one that I also created for Mi Rancho. I wrote about our partnership a few months back, and have been excited about sharing the recipes that were developed. This soup recipe is amazing, and I have a feeling I will not be going back to a chicken based tortilla soup any time soon. Made with pork loins that have been seasoned with spicy chilies, and warmed with a touch of cinnamon, it is simmered long and slow to develop the rich flavors.
The real star of the soup show were the crispy corn tortilla strips. I used the Mi Rancho Organic Corn Tortilla Taco Sliders by cutting them into strips and then seasoning with Maldon salt and cumin before baking until golden and crispy. Now you cannot have a tortilla soup with a sprinkle of tortillas, so I put a generous handful in the bottom of each bowl before topping with the warm soup, then I garnished with more baked tortilla strips just before serving. We loved the double bite of crunchiness with spoonful; you are going to love this twist on Tortilla Soup.
Pork Tortilla Soup
2 pounds meaty pork loins
2 teaspoons kosher salt
2 teaspoons ground guajillo
2 teaspoons ground chipotle
1/2 ground cinnamon
1 teaspoon Mexican oregano
1 tablespoon olive oil
1 medium yellow onion, cut in half, then quartered
3 garlic cloves. smashed
3 celery stalks, cut into large dice
1 carrot, cut into large dice
2 dried medium ancho chilies, stem and seeds removed
1 tablespoon olive oil
7 cups of water
2 cups frozen yellow corn kernels
1 package (24 tortillas) Mi Rancho Organic Corn Tortilla Taco Sliders
2 teaspoons Maldon salt
2 teaspoons ground cumin
2 tablespoons olive oil
2 avocados, cut into dice
1/2 pint cherry tomatoes, quartered
cilantro leaves, roughly chopped
Mix the kosher salt, guajillo, chipotle, cinnamon, and oregano together in a small bowl.
Pat the spice mixture into the meat, covering all areas.
Heat the olive oil in a large dutch oven over medium heat. Brown all sides of the meat.
Add the onion, garlic, and ancho chili to the pot.
Pour in the water, and stir.
Cover with a lid, and cook over a very low simmer, stirring occasionally for 2 – 4 hours. The longer you cook the soup the better the broth. You may need to add a little water if it reduces too much.
Cut the Mi Rancho Organic Corn Tortilla Taco Sliders into thin strips using cooking scissors, and place into a mixing bowl.
Drizzle the strips with olive oil, and sprinkle with Maldon salt and cumin. Using your hands toss the ingredients together to mix well.
Scatter onto a baking sheet.
Place in the oven and bake at 375 for 7 minutes.
Using kitchen tongs lightly mix, and then bake for another 7 minutes until crispy and lightly golden brown. Set aside.
Once the broth has finished cooking, strain the mixture through a colander into a large pot.
Remove the meaty pieces and shred the meat into bite-sized pieces. Return the meat to the dutch oven.
Discard the carrots, onions and pork bones.
Pour the broth back into the dutch oven along with the meat.
Bring to a low simmer.
Add the corn, and heat for 2 minutes.
Place a handful of crispy tortillas into the bottom of a soup bowl.
Place some of the soup mixtures over the tortillas.
Top the soup with more tortilla strips, tomatoes, avocado, cotija, and cilantro.
Finish with a squeeze of lime juice.
**disclaimer: This post is a collaboration between the Mi Rancho and Chez Us. All content and photos are my own and were not influenced by other parties. We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.