Pork Soup

This robust American-style soup transforms simple ingredients into a deeply flavorful meal. Smoked ham hock imparts a rich, savory backbone to the broth, while stewed tomatoes provide a natural acidity and body. Aromatics like onion and garlic are softened into the mixture, complemented by warm notes of cumin and chili powder. Fresh cilantro and a splash of red wine vinegar brighten the finish, cutting through the richness. Perfect for cold evenings or as a comforting base for leftovers, this dish requires minimal prep but rewards patience with complex, home-style flavors that feel both rustic and satisfying.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 173.1

Dietary: Gluten-free

Description

This robust American-style soup transforms simple ingredients into a deeply flavorful meal. Smoked ham hock imparts a rich, savory backbone to the broth, while stewed tomatoes provide a natural acidity and body. Aromatics like onion and garlic are softened into the mixture, complemented by warm notes of cumin and chili powder. Fresh cilantro and a splash of red wine vinegar brighten the finish, cutting through the richness. Perfect for cold evenings or as a comforting base for leftovers, this dish requires minimal prep but rewards patience with complex, home-style flavors that feel both rustic and satisfying.

Ingredients

1 Smoked ham hock
2 (14.5 oz.) cans stewed tomatoes
1 Medium onion, chopped
1 Clove garlic, minced
1 Bay leaf
6 C. water
1/4 C. fresh cilantro leaves or parsley
1 T. red wine vinegar
2 Teaspoon. salt
1 Teaspoon. chili powder
1 Teaspoon. cumin seed
2/3 C. instant coffee
1 C. sugar
1 Round teaspoon. loose, dried mint leaves
2/3 C. nondairy creamer

Directions

1
Place the smoked ham hock in a large stockpot and cover with water; bring to a boil, then simmer for 30 minutes to render some fat and create a base broth.
2
Remove the ham hock from the pot, let it cool slightly, then shred the meat from the bone, discarding any large bones or excessive fat.
3
Return the shredded pork to the pot along with the chopped onion, minced garlic, bay leaf, and the two cans of stewed tomatoes.
4
Add the 6 cups of water, salt, chili powder, and cumin seeds to the pot, stirring to combine all ingredients evenly.
5
Bring the mixture back to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
6
Cover and simmer for 1 hour, or until the onions are completely tender and the flavors have melded together.
7
Discard the bay leaf before ladling the hot soup into bowls and serving.

Nutrition Facts

Servings 6 cups

Amount Per Serving
Calories 173.1kcal

% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.6g3%
Cholesterol 11.6mg4%
Sodium 3684.8mg154%
Total Carbohydrate 35.1g12%
Dietary Fiber 4.4g18%
Sugars 22.9g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork, ham hock, smoked, tomato soup, cumin, chili powder, comfort food, stewed tomatoes, onion, garlic, cilantro, bay leaf, simmered, hearty, american cuisine, broth, spicy, home cooking, winter, meal prep

Read it online: https://www.chefs-mate.com/recipe/pork-soup-26/