Ingredients with Measurements:
- 1 lb pork shoulder, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 6 cups chicken broth
- 2 cups water
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the oil in a large pot 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 chicken broth, water, diced tomatoes, black beans, corn, chili powder, cumin, oregano, cayenne pepper, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Serve hot with lime wedges and fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for browning the pork, then reduce to a simmer for cooking the soup.
Serving size:
Makes 6 servings.
Nutritional information:
Calories per serving: 290
Total fat: 10g
Saturated fat: 2g
Cholesterol: 45mg
Sodium: 1160mg
Total carbohydrates: 29g
Dietary fiber: 7g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken broth can be substituted with vegetable broth.
- Diced tomatoes can be substituted with fresh tomatoes.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn can be substituted with frozen corn.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use ground pork or beef instead of diced pork.
- Add diced carrots, celery, or bell peppers for extra vegetables.
- Top with shredded cheese or sour cream for a creamy twist.
Tips and tricks:
- Brown the pork in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove any excess fat from the pot before adding the broth and other ingredients.
- Adjust the spices to your taste preferences.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with lime wedges and fresh cilantro on top.
Garnishes:
Fresh cilantro, lime wedges, shredded cheese, sour cream.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
Green salad, roasted vegetables, or a side of rice.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Caldo Xóchitl is a traditional Mexican soup that originated in the state of Oaxaca. It is typically made with chicken, but this recipe uses pork for a heartier flavor.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the corn and tomatoes.
Serving suggestions:
Serve with lime wedges and fresh cilantro for a bright and fresh flavor.
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Region: Mexican