This hearty pork soup is inexpensive to make and so tasty, you'll want seconds. Serve with bread if desired. All meat items are available at House of Meats. You may order online at HOMSHOP.APP, prepay and pick up curbside.
Recipe by Oisín Ó Searcóid Updated on November 17, 2022
Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure. Transfer pork chops to a cutting board to cool, about 20 minutes.
Whisk flour into reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop into bite-sized pieces.
Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in flour mixture, reduce the heat, and simmer for 1 hour.
Remove and discard bay leaf, then gently mash potatoes. Serve immediately.
Ingredients
Directions
Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure. Transfer pork chops to a cutting board to cool, about 20 minutes.
Whisk flour into reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop into bite-sized pieces.
Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in flour mixture, reduce the heat, and simmer for 1 hour.
Remove and discard bay leaf, then gently mash potatoes. Serve immediately.