Ingredients with Measurements:
- 1 pound pork shoulder, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups zucchini, diced
- 2 cups yellow squash, diced
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the zucchini, yellow squash, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes, or until the pork is tender and the vegetables are cooked through.
5. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches.
6. Stir in the chopped cilantro and serve the soup hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 12g
Protein: 23g
Sodium: 900mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Zucchini and yellow squash can be substituted with any other summer squash.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add a can of corn for extra sweetness.
- Use diced sweet potatoes instead of squash for a heartier soup.
- Add a can of black beans for extra protein.
Tips and tricks:
- For a thicker soup, blend more of the vegetables and pork.
- Adjust the spices to your liking.
- This soup can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a lime wedge on the side.
Garnishes:
Fresh cilantro, diced avocado, and shredded cheese.
Pairings:
Serve the soup with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the soup is too thin, simmer it over low heat until it thickens.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Calabacitas con Puerco Soup is a traditional Mexican soup that is typically made with pork, zucchini, and yellow squash. It is a hearty and flavorful soup that is perfect for cold winter nights.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup as a main course with warm tortillas or crusty bread.
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Region: Mexican