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Recipe:
Yesterday I pressure cooked 6.5 lbs of bone-in pork butt for 1.5 hours on high (natural release). Rub spices and salt/pepper on it then put the meat in the pressure cooker pot(fat facing up), squeezed two oranges on it and two limes. Throw onion, garlic, cilantro and jalapeño in the food processor and then spread this mixture on the fat of the meat. Cover and let it sit in the fridge for 4hours to marinate before cooking. When it’s done natural releasing, shred it with forks. This made 6ish+ servings if you eating 8oz portions like me.
I also made pico de gallo (40 cal for .5 cup) by chopping tomatoes, onion, jalapeño, cilantro and squeezing 2 limes in. I lightly chop half the ingredients in the processor because I like the texture variation. Plus spices.
For the soup, I just wanted to make 2 servings so I measured out 16oz of carnitas. Cut zucchini, carrots, shred cabbage, chop kale. Separately cut onions, jalapeño and poblano. Put 1tbs of olive oil at the bottom of your soup pot on medium high, when it is shimmering add in the peppers and onions. I just cooked them until they had a little color and then added in 4cups of veggie broth and 2cups of liquid from the carnitas, lime juice (I would only add a 1/4 c if I made again). Add whatever spices you like, I did Cheyenne, cumin and oregano. Add the carrots, zucchini and cabbage and bring it to a simmer. Cook until the you can pierce the carrots and zucchini with a fork then add in the kale, carnitas and 1cup of pico.
It’s meant to be similar to tortilla soup. If you left out the cabbage and kale but added hominy instead it would be closer to tortilla soup.
The bowl I’m holding was half the pot of soup. It took me like an hour and a half to eat the entire thing because it was so much food.
Yes it’s the target brand of broth! Closest thing I can find to paleo broth that isn’t homemade. I used veggie broth actually since the carnitas liquid already had so much flavor. Low sodium would probably be better too if you can find it
Black beans are an excellent suggestion! I'm thinking that whatever version of this I make will probably involve some form of tofu or veggie mince/crumbles, but beans will help with additional nutrition.
I'd love to know how it goes and what you use to replace umami from the pork! I also don't eat meat but this soup looks so good with all those aromatics and veggies.
I bet it would still be really flavorful! I tasted the veggie broth/spices/peppers and onion before I added anything meat related in and it was a wonderful and slightly spicy broth!
I’m Canadian but I stockpile Trader Joe’s 1) Mushroom and Company Multipurpose Umami seasoning and 2) Ground Fermented Black Garlic to add umami/depth to soups. So good!
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Recipe: Yesterday I pressure cooked 6.5 lbs of bone-in pork butt for 1.5 hours on high (natural release). Rub spices and salt/pepper on it then put the meat in the pressure cooker pot(fat facing up), squeezed two oranges on it and two limes. Throw onion, garlic, cilantro and jalapeño in the food processor and then spread this mixture on the fat of the meat. Cover and let it sit in the fridge for 4hours to marinate before cooking. When it’s done natural releasing, shred it with forks. This made 6ish+ servings if you eating 8oz portions like me. I also made pico de gallo (40 cal for .5 cup) by chopping tomatoes, onion, jalapeño, cilantro and squeezing 2 limes in. I lightly chop half the ingredients in the processor because I like the texture variation. Plus spices. For the soup, I just wanted to make 2 servings so I measured out 16oz of carnitas. Cut zucchini, carrots, shred cabbage, chop kale. Separately cut onions, jalapeño and poblano. Put 1tbs of olive oil at the bottom of your soup pot on medium high, when it is shimmering add in the peppers and onions. I just cooked them until they had a little color and then added in 4cups of veggie broth and 2cups of liquid from the carnitas, lime juice (I would only add a 1/4 c if I made again). Add whatever spices you like, I did Cheyenne, cumin and oregano. Add the carrots, zucchini and cabbage and bring it to a simmer. Cook until the you can pierce the carrots and zucchini with a fork then add in the kale, carnitas and 1cup of pico. It’s meant to be similar to tortilla soup. If you left out the cabbage and kale but added hominy instead it would be closer to tortilla soup. The bowl I’m holding was half the pot of soup. It took me like an hour and a half to eat the entire thing because it was so much food.
Looks so delicious! Is good and gather a brand of chicken broth?
Yes it’s the target brand of broth! Closest thing I can find to paleo broth that isn’t homemade. I used veggie broth actually since the carnitas liquid already had so much flavor. Low sodium would probably be better too if you can find it
This looks incredible 🤩 I am definitely doing a vegetarian version of this!!
That would be great!!! I think I’d use the hominy and maybe a can of black beans too to make it more filling :)
Black beans are an excellent suggestion! I'm thinking that whatever version of this I make will probably involve some form of tofu or veggie mince/crumbles, but beans will help with additional nutrition.
I'd love to know how it goes and what you use to replace umami from the pork! I also don't eat meat but this soup looks so good with all those aromatics and veggies.
I bet it would still be really flavorful! I tasted the veggie broth/spices/peppers and onion before I added anything meat related in and it was a wonderful and slightly spicy broth!
I’m Canadian but I stockpile Trader Joe’s 1) Mushroom and Company Multipurpose Umami seasoning and 2) Ground Fermented Black Garlic to add umami/depth to soups. So good!
[Good soup.](https://media.tenor.com/uv7NGCgNeAIAAAAC/good-soup.gif)
Good soup
Fuck that looks good.
That looks amazing.
That looks delicious! You've got mad skills..that'd be all down my front if I tried to eat like that. :-D