This isn’t your local Tex-mex taco soup, this is our Braised Spanish Pork Soup. I came up with this dish when I was craving a hearty soup but with big Mexican flavors. It is winter time and there’s nothing better than cooking a big bowl of cozy soup to have for left overs. This soup is definitely one of my favorites, but be warned to people with acid re-flux (such as myself) you might want to take a pill before or after eating.
The difference between Spanish flavors and Mexican flavors is that Spanish flavors are more complex and less spicy. This Braised Spanish Pork Soup recipe has very complex flavors. Your taste buds are not overloaded with lime or cilantro, it’s all blended perfectly. The marinade on the pork is one of my favorite marinades. When you make this, you will have people wandering into your kitchen peeking into the dutch oven asking “What’s for dinner?”. The smell will overwhelm the house with such a delicious aroma.
Braised Spanish Pork Soup Marinade
This marinade came to me after starting to read “Salt Fat Acid Heat” by Samin Nosrat. I wanted to build a very complex marinade with hints of Spanish (or Mexican) flavors to be able to put on anything. Honestly, I believe this is something that could be put on anything from fish to steak. I would also recommend possibly doing a pork butt with this marinade and will probably do that sometime this winter. Maybe I’ll even use that in the Chef Show Cubans instead of the mojo pork.
If you want to make this Braised Spanish Pork Soup last even longer, you can pair it with white or brown rice. It would easily feed a family of 4 with plenty of left overs. I could also imagine putting in some ramen noodles and a soft boiled egg. This would make for a delicious ramen (our ramen example here). Welp, those are some ideas for how versatile this soup can be.
As always, we hope you enjoy this Braised Spanish Pork Soup and from our kitchen to yours, cheers!
Make sure to try these next
Braised Spanish Pork Soup
- 1 pork loin
- 3 anchovies
- 3 chilies in adobo
- 1 tbsp lime juice
- ½ tsp salt
- ½ tsp pepper
- ½ tsp cumin
- 2 tbsp olive oil
- ½ cup cilantro
- ¼ white onion
- 3 garlic cloves
- 2 tbsp chicken broth
- 1 can corn
- ½ can black beans
- ½ cup cilantro
- 1 tbsp salt
- ½ white onion diced
- 1 pablano pepper diced
- 4 cups beef broth
- 1 cup cherry tomatoes
- Add all ingredients (except pork loin of course) into a blender and blend until made into a paste
- Stab pork loin with a fork all around
- After paste is ready, put pork into a ziplock bag and add enough of the paste so it will cover the pork loin to marinade (set remaining amount on the side)
- Put in fridge for 1-3 hours
- In a dutch oven over medium high heat, add in 3 tbsp olive oil and pork loin
- Sear outside of pork loin (each side about 2-3 minutes)
- Lower temp to medium heat and cook pork loin the rest of the way through (until internal temp reaches 145°)
- Set aside and wait. Lower the heat on the dutch oven to medium and add in another tablespoon of olive oil
- Into dutch oven, add onions, pablano peppers and corn and let cook for 3-4 minutes (salt midway through with 1 tsp salt)
- Add in remaining paste and cherry tomatoes and let cook for another 2 minutes
- Chop up Pork Loin into thin slices and toss back into dutch oven with 4 cups of beef broth
- Let cook covered for 1 hour. Uncover and cook for another 30 minutes before serving. Garnish with a squeeze of a lime and sour cream