Description
New Mexico Green Chile Pork & Charro Bean Caldo
A brothy pork shoulder and pinto bean soup with bacon, roasted green chiles, tomatoes, and lime.
Prep: 20 minutes | Cook: About 2–2½ hours, or until tender | Servings: 6
Ingredients
Scale
- 1½ pounds boneless pork shoulder, cut into ¾-inch cubes
- 4 slices bacon, chopped
- Up to 2 tablespoons olive oil, as needed
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 cans diced New Mexico green chiles, 4 ounces each
- 1 diced jalapeño, optional
- 1 can fire-roasted diced tomatoes, 14.5 ounces, with juices
- 2 cans pinto beans, 15 ounces each, drained and rinsed
- 6 cups low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon chili powder
- 1 bay leaf
- Salt to taste, up to about ¾ teaspoon
- ½ teaspoon black pepper
- ½ cup frozen corn, optional
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
Instructions
- Cook bacon until crisp. Remove, leaving about one tablespoon drippings.
- Brown pork in batches, adding oil only as needed. Transfer to a plate.
- Cook onion until softened. Add garlic and optional jalapeño briefly.
- Stir in chiles and dry spices for about a minute. Add tomatoes and scrape up browned bits.
- Return pork and juices. Add broth, bay leaf, pepper, and a modest amount of salt.
- Partially cover and simmer gently for about 1½–2 hours, or until nearly tender, allowing longer as needed.
- Add beans, bacon, and optional corn. Simmer another 15–25 minutes until pork is fork-tender and beans are hot.
- Mash a few beans for body if desired. Remove bay leaf and add lime and cilantro.
- Adjust seasoning and serve with optional toppings.
Storage: Refrigerate in shallow containers within 2 hours; keep for 3–4 days. Freeze for up to 3 months for quality. Reheat to 165°F.
Estimated calories: Approximately 350–450 per one-sixth batch before toppings and accompaniments; actual ingredients and oil use determine the total.