Best Mexican Style Pork Rice Soup Recipes

MEXICAN RICE SOUP (SOPA AGUADA DE ARROZ)

Mexican Rice Soup (Sopa Aguada de Arroz) image

This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.

Provided by María Vázquez

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

6 cups water
1 cup rice, rinsed and drained
2 tomatoes
½ onion
2 cloves garlic
2 teaspoons chicken bouillon granules
2 tablespoons vegetable oil
1 pinch salt to taste
5 tablespoons grated Mexican Cotija cheese
2 sprigs parsley, chopped

Steps:

Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 44.9 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 4.6 g, Sodium 450.9 mg, Sugar 3.5 g

MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)

Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) image

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Provided by Josefina Mijares

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

2 ½ quarts chicken stock
2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
3 carrots, chopped
1 white onion, chopped
2 stalks celery, chopped
¼ cup chopped fresh cilantro
1 clove garlic
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
3 cups cooked rice
1 avocado, peeled and chopped
2 serrano peppers, minced
2 limes, quartered

Steps:

Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g

MEXICAN PORK SOUP

Mexican Pork Soup image

This is one of my very favorite soups. I always make it for my extremely picky dad when I visit. He loves it, too! I always use corn when I make it since I don't like hominy. It freezes well also.

Provided by Punky Julster

Categories Pork

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces lean boneless pork
1 tablespoon cooking oil
1 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
4 cups chicken broth, about 2 cans
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons crushed dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14 1/2 ounce) can yellow hominy, drained or 10 ounces frozen whole kernel corn, thawed
1 cup sliced carrot
shredded monterey jack cheese (optional)

Steps:

Trim fat from pork.
Cut pork into 1/2-inch pieces.
In a large saucepan heat oil.
Brown pork, half at a time, in hot oil over medium-high heat.
Remove pork from saucepan; set aside.
Add onion and garlic to drippings in pan.
Cook over medium heat until tender.
Drain fat and return all pork to saucepan.
Stir in broth, undrained tomatoes, oregano, cumin and black pepper.
Bring to boiling; reduce heat.
Cover and simmer for 1 hours
Stir in hominy, carrots, and celery.
Return to boiling; reduce heat.
Cover and simmer for 20 - 30 min more or until vegetables are tender.
Garnish with shredded cheese.

Nutrition Facts : Calories 217.2, Fat 7.2, SaturatedFat 1.8, Cholesterol 33.5, Sodium 852.6, Carbohydrate 20.1, Fiber 3.9, Sugar 5.2, Protein 17.6

MEXICAN STYLE PORK & RICE SOUP

Mexican Style Pork & Rice Soup image

You can dress up this soup with a colorful garnish of chopped avocado and tomato. Serve with warmed corn tortillas.

Provided by Cook4_6

Categories Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 lb boneless pork loin, cut into cubes
1 small yellow onion, chopped
2 garlic cloves, minced
3 serrano chilies, seeded and chopped
1/4 cup long-grain rice
5 cups chicken broth
1/4 cup fresh cilantro, minced fresh
1 lime, juice of
salt & freshly ground black pepper, to taste

Steps:

Brown the pork:In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches if needed to avoid crowding, add the pork and cook until golden brown on all sides, about 6 minutes. Using a slotted spoon, transfer to a plate.
Simmer the soup: Reduce the heat to medium and warm the remaining 1 Tbs. oil. Add the onion, garlic, chilies and rice and stir to coat with the oil. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes.
Finish the soup:Return the pork to the pan, stir in the cilantro and lime juice, and cook until the pork is cooked through, about 5 minutes. Season with salt and pepper. Ladle into bowls and serve immediately.

Nutrition Facts : Calories 388.1, Fat 22.9, SaturatedFat 6.4, Cholesterol 71.4, Sodium 1013.3, Carbohydrate 13.8, Fiber 0.7, Sugar 2, Protein 29.7

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Sopa de Albóndigas (Mexican Meatball Soup) image

Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Categories dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

Ingredients

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

Steps:

Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.