Description
A hearty Midwestern pork soup perfect for chilly evenings. Rich broth, shredded pork, and crispy chicharrones.
Ingredients
Units
Scale
- 2 qt (1893 ml) Rich pork stock
- 1 cup (237 ml) Raised pork shoulder
- 1 cup (237 ml) Roasted garlic
- 0.5 cup (118 ml) Sherry vinegar
- 0.5 Tbsp Angostura bitters
- Kosher salt
- Freshly ground black pepper
- 8 each Chicharrones
- 0.5 lbs (8 oz) Gruyere
- 2 Tbsp Parsley
Instructions
- Preheat oven to 400°F (204°C).
- Bring the pork stock to a boil in a medium-sized, heavy-bottomed stock pot over high heat. Reduce heat to medium and add the roasted garlic. Whisk thoroughly to incorporate, then season to taste with salt and pepper.
- Add braised pork, the vinegar, and the bitters, and whisk again to break up and mix in the pork. Let simmer for 10 minutes to allow the flavors to mingle, then taste again and adjust seasoning as needed.
- Pour soup into eight soup bowls, on a sheet pan, or baking sheet.
- Break up one Chicharron into each bowl, top with the Gruyere, and place the sheet pan into the 400°F (204°C) oven.
- Cook for 5 minutes until the cheese is bubbly and starting to brown.
- Remove from oven, top with parsley, and serve.
Notes
- For a deeper pork flavor, use bone-in pork shoulder and simmer the stock for a longer period before adding the remaining ingredients.
- If Gruyere is unavailable, substitute a similar firm cheese like Fontina or aged cheddar.
- To make ahead, prepare the soup base (steps 1-3) a day in advance and refrigerate. Reheat gently before adding chicharrones and cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
- Cholesterol: 80