Carnitas Tortilla Soup
Prep time: 
Total time: 
Serves: large pot of soup, from a 2 lb pork roast
Chicken gets the night off & shredded pork gets to star in my take on classic Chicken Tortilla Soup! We make a delicious spiced pork roast and use the meat in our stellar stove top Mexican meal. Fresh and flavorful, this is a great dish with warm tortillas, or even corn muffins.
What to get:
For the Pork Roast:
  • 2 lb pork butt roast (or pork shoulder)
  • ¼ of a white onion, chopped (You will use other ¾ onion for soup)
  • ½ small jalapeño, chopped & deseeded
  • ¼ cup white wine
  • ¼ cup water
  • 2 T Extra Virgin Olive Oil (EVOO)
  • 3 T fresh salsa verde (recipe also on website)
  • For the pork dry rub:
  • ¼ tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
Ingredients For The Soup:
  • 2 T EVOO (for sautéing onion & garlic)
  • 32 oz carton chicken stock (low sodium)
  • 7 oz can mild green chiles, diced
  • 14.5 oz can black beans, low sodium (drained & rinsed)
  • 14 oz can pinto beans, (drained $ rinsed)
  • 14.5 oz can fire roasted tomatoes, diced
  • 2 ears fresh white corn, kernels cut off cobs
  • ¾ of a white onion, chopped (use other ¼ for pork roast)
  • 3 cloves garlic, chopped
  • ½ small jalapeño, chopped & deseeded
  • 3 limes, juiced
  • 1 cup fresh cilantro, chopped
  • 1 lime for wedges as a garnish
  • ½ cup white wine
  • S&P to taste
For Topping Soup:
  • pepper jack cheese, shredded
  • tortilla chips, crushed
  • 2 green onions, chopped
  • sour cream
  • avocado, sliced thinly
What to do:
Make Pork Roast In Oven:
  1. Preheat oven to 325 degrees
  2. In small bowl prepare dry rub by combining cumin, smoked paprika, S&P.
  3. In oven safe dish lined with foil & sprayed with oil, place pork roast (fatter side up), rub both sides with oil and then apply dry rub evenly.
  4. To roast in dish, evenly spread/add diced jalapeño & onion. Add the ¼ cup of water and wine to bottom of dish.
  5. Bake roast uncovered for about 40 minutes.
  6. Spoon some of collected juices over roast, top with the salsa verde and cover with foil to finish cooking.
  7. Roast another 15 minutes & check fattest portion of roast with meat thermometer (you want a temp of between 160-170 degrees).
  8. Continue to roast covered until desired temp is reached (~40 min per pound).
  9. Remove finished roast from oven & let cool about 35 minutes (do not cut while cooling & reserve all pan drippings).
  10. Once cooled, shred pork roast meat and discard fatty portions.
Start Soup:
  1. In large dutch oven on stove, heat 2T EVOO & add chopped onion, garlic, and dash of white wine.
  2. Sauté until tender, stirring frequently (add some of cooking stock as needed).
  3. To the onion mix add diced jalapeño and continue to cook, adding 1T of stock at a time to evenly sauté.
  4. Once onion mix is tender, add canned tomatoes, green chilis & stock, and bring to a slow boil.
  5. Reduce heat, add beans, corn and white wine.
  6. Continue to simmer & add lime juice and cilantro.
  7. Let soup simmer on low for another 20 min, then add pork roast drippings/juices and shredded trimmed meat, add S&P as desired, and continue to simmer for another 20 mins.
  8. Serve soup warm with small dollop of the sour cream, shredded pepper jack cheese, broken tortilla chip pieces, green onion & avocado.
  9. Squeeze a bit of lime juice on top and serve with warm flour or white corn tortillas with butter.
This isn't difficult, but does require some time to make a pork roast and then simmer the soup. The fresh flavors of lime and the marinated pork pop in this, and it can be fine-tuned to your spice preference. Get a cut of pork with enough fat to not dry out in oven, but lean enough to shred and have plenty of meat for the soup.
This is fantastic with warm flour tortillas, but I think corn bread would also go well. You can add a little cooked white rice into the soup if you want a heartier meal.
Serving size: a bowl, or 2!
Recipe by the dinnervine at