Ingredients with Measurements:
- 1 lb. pork shoulder, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. vegetable oil
- 2 cups water
- 2 cups chicken broth
- 1 cup piloncillo, grated
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp. dried oregano
- Salt and pepper to taste
- 2 limes, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Grater
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Pour in the water and chicken broth, and add the grated piloncillo, cinnamon stick, bay leaves, dried oregano, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 1 hour, or until the pork is tender.
6. Remove the cinnamon stick and bay leaves from the soup.
7. Serve the soup hot, garnished with fresh cilantro and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 20g
- Protein: 28g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Chicken broth can be substituted with vegetable broth.
- Piloncillo can be substituted with brown sugar.
Variations:
- Add diced potatoes or carrots to the soup for extra vegetables.
- Use a slow cooker to make the soup for a hands-off approach.
- Add a can of diced tomatoes for a slightly different flavor.
Tips and tricks:
- Grate the piloncillo before adding it to the soup to ensure it dissolves properly.
- For a spicier soup, add a diced jalapeno pepper to the pot.
- Serve the soup with warm tortillas or crusty bread for dipping.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a lime wedge and a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve the soup with warm tortillas or crusty bread for dipping.
- A side salad with a tangy vinaigrette would pair well with this soup.
Suggested side dishes:
- Warm tortillas
- Crusty bread
- Side salad with a tangy vinaigrette
Troubleshooting advice:
- If the soup is too sweet, add more salt and pepper to balance out the flavors.
- If the soup is too thick, add more water or chicken broth to thin it out.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cochinito de Piloncillo Soup is a traditional Mexican soup made with pork and piloncillo, a type of unrefined brown sugar.
Flavor profiles:
- Sweet and savory with a hint of cinnamon and oregano.
Serving suggestions:
- Serve the soup hot with warm tortillas or crusty bread for dipping.
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Region: Mexican