Mexican Style Pork Rice Soup
Warm, hearty, and packed with bold flavors, this Mexican Style Pork Rice Soup is the ultimate comfort food with a Latin twist. Tender bites of seared pork shoulder simmer in a savory broth infused with smoky paprika, cumin, and oregano, creating a richly spiced base that’s perfectly complemented by fire-roasted tomatoes, poblano peppers, and fresh aromatics. Long-grain rice adds satisfying substance, while vibrant carrots and celery create a delightful texture. Ready in just 80 minutes, this one-pot wonder is perfect for weeknight dinners or easy meal-prep. Garnish with a squeeze of zesty lime and fresh cilantro for an irresistible burst of freshness. Whether you're craving something wholesome or planning a cozy family dinner, this flavorful pork and rice soup will quickly become a favorite.
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Recipe Information
Ingredients
- 1 lb boneless pork shoulder
- 2 tbsp olive oil
- 1 medium, diced white onion
- 3 minced garlic cloves
- 2 medium, sliced into rounds carrots
- 2 diced celery stalks
- 1 diced poblano pepper
- 1 15-oz can fire-roasted diced tomatoes
- 0.75 cup long-grain white rice
- 8 cups chicken or pork broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 halved, for serving lime
- 0.25 cup, chopped (optional, for garnish) fresh cilantro leaves
Instructions
Cut the boneless pork shoulder into bite-sized pieces (about 1-inch cubes).
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Add the pork cubes to the pot in a single layer, season with a pinch of salt, and sear them until browned on all sides. This should take about 5-7 minutes. Remove the pork and set aside.
In the same pot, add the diced onion and sauté until softened and translucent, about 3-4 minutes.
Add the minced garlic, sliced carrots, diced celery, and diced poblano pepper. Sauté for another 5 minutes until the vegetables are tender.
Stir in the cumin, smoked paprika, oregano, salt, and black pepper, and cook for 1 minute to toast the spices.
Pour in the diced tomatoes (with their juices) and stir well to combine.
Return the seared pork to the pot, then add the chicken or pork broth. Bring the mixture to a simmer.
Once simmering, stir in the rice. Lower the heat to medium-low, cover the pot, and cook for 30 minutes, stirring occasionally to prevent sticking.
Check if the pork is tender and the rice is fully cooked. Adjust seasoning with additional salt or pepper, if needed.
Remove the soup from heat, and let it sit for 5 minutes before serving.
Ladle the soup into bowls, squeeze fresh lime juice over each serving, and garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
