Ingredients with Measurements:
- 1 lb. pork shoulder, cut into small cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp. olive oil
- 1 can (15 oz.) diced tomatoes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 4 cups chicken broth
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup cooked rice
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large 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 diced tomatoes, chickpeas, chicken broth, cumin, oregano, chili powder, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Add the cooked rice to the pot and stir to combine. Cook for an additional 5 minutes.
5. Ladle the soup into bowls and top with sliced avocado, fresh cilantro, and a squeeze of lime.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning pork
- Low heat for simmering soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 15g
- Carbohydrates: 34g
- Protein: 23g
- Fiber: 10g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef
- Chickpeas can be substituted with black beans or kidney beans
- Fresh tomatoes can be used instead of canned tomatoes
Variations:
- Add diced carrots and celery to the soup for extra vegetables
- Use quinoa instead of rice for a gluten-free option
- Add a diced jalapeno pepper for extra heat
Tips and tricks:
- To save time, use pre-cooked rice or a rice cooker
- Make a double batch and freeze leftovers for a quick meal later
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in colorful bowls with a lime wedge on the side
Garnishes:
- Sliced avocado, fresh cilantro, lime wedges
Pairings:
- Cornbread or tortilla chips
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Caldo Tlalpeño is a traditional Mexican soup that originated in Tlalpan, a neighborhood in Mexico City. It is typically made with chicken, but this recipe uses pork for a heartier flavor.
Flavor profiles:
- Savory, slightly spicy, and comforting
Serving suggestions:
- Serve as a main dish for lunch or dinner
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Region: Mexican