Pork Tortilla Soup
Nothing says comfort food like a hot bowl of tortilla soup. Pork Tortilla Soup from Chez Us is full of rich flavors featuring Mi Rancho Organic Corn Taco Sliders fried into crispy strips.
- 2 pounds meaty pork loins
- 2 teaspoons kosher salt
- 2 teaspoons ground guajillo
- 2 teaspoons ground chipotle
- 1/2 teaspoon ground cinnamon
- 1 teaspoon Mexican oregano
- 1 tablespoon olive oil
- 1 medium yellow onion, cut in half, then quartered
- 3 garlic cloves, smashed
- 3 celery stalks, largely diced
- 1 carrot, largely diced
- 2 dried medium ancho chilies, stem and seeds removed
- 1 tablespoon olive oil
- 7 cups water
- 2 cups frozen yellow corn kernels
- 1 package (24 tortillas) Mi Rancho Organic Corn Taco Sliders
- 2 teaspoons maldon salt
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 2 avocados, diced
- 1/2 pint cherry tomatoes, quartered
- cilantro leaves, roughly chopped
Mix the kosher salt, guajillo, chipotle, cinnamon, and oregano together in a small bowl.
Pat the spice mixture into the meat, covering all areas.
Heat the olive oil in a large dutch oven over medium heat. Brown all sides of the meat.
Add the onion, garlic, and ancho chili to the pot.
Pour in the water, and stir.
Cover with a lid, and cook over a very low simmer, stirring occasionally for 2 – 4 hours. The longer you cook the soup the better the broth. You may need to add a little water, if it reduces too much.
Cut the Mi Rancho Organic Corn Taco Sliders into thin strips using cooking scissors, and place into a mixing bowl.
Drizzle the strips with olive oil, and sprinkle with maldon salt and cumin. Using your hands toss the ingredients together to mix well.
Scatter onto a baking sheet.
Place in the oven and bake for 7 minutes.
Using kitchen tongs lightly mix, and then bake for another 7 minutes until crispy and lightly golden brown. Set aside.
Once the broth has finished cooking, strain the mixture through a colander into a large pot.
Remove the meaty pieces and shred the meat into bite sized pieces. Return the meat to the dutch oven.
Discard the carrots, onions and pork bones.
Pour the broth back into the dutch oven along with the meat.
Bring to a low simmer.
Add the corn, and heat for 2 minutes.
Place a handful of crispy tortillas into the bottom of a soup bowl.
Place some of the soup mixture over the tortillas.
Top the soup with more tortilla strips, tomatoes, avocado, cotija and cilantro.
Finish with a squeeze of lime juice.