Spicy pork and mustard green soup is a delicious and hearty soup that is perfect for a cold winter day. It is made with pork, mustard greens, and a variety of spices, and it is sure to warm you up from the inside out. This soup is also very easy to make, and it is a great way to use up leftover pork. If you are looking for a delicious and easy soup to make, then you should definitely try spicy pork and mustard green soup.
Let's cook with our recipes!
SPICY PORK AND MUSTARD GREEN SOUP
Provided by Alison Roman
Categories Soup/Stew Leafy Green Pork Sauté Dinner Lunch Mustard Greens Noodle Simmer Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
- Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
- Meanwhile, cook noodles according to package directions; drain.
- Divide noodles among bowls and ladle soup over.
SPICY PORK AND MUSTARD GREENS SOUP RECIPE
Provided by á-167595
Number Of Ingredients 14
Steps:
- Mix pork, garlic, ginger, peppercorns, red pepper flakes and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture. Season with s & p. Cook, breaking up, until browned and cooked through, 8 - 10 minutes. Add broth and bring to a boil. Reduce heat and simmer until flavors meld, 8 to 10 minutes. Add all but noodles until greens are tender, 5 to 8 minutes. Season with s & p. Cook noodles according to package directions; drain. Divide noodles among bowls and ladle soup over.
SPICY PORK STEW WITH HOMINY AND COLLARD GREENS
I've long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version. Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there's nothing difficult about the process. Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Soak the hominy in plenty of water overnight. Drain.
- Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.
- Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 803 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the Right Mustard Greens: Select fresh, tender mustard greens with vibrant green leaves. Avoid wilted or yellowing greens.
- Soak the Mustard Greens: Soaking the mustard greens in cold water for 30 minutes helps remove any bitterness and makes them more tender.
- Use Good Quality Pork: Opt for fresh, lean pork shoulder or pork loin. Avoid using fatty cuts as they can make the soup greasy.
- Brown the Pork: Browning the pork adds flavor and depth to the soup. Make sure to brown the pork in batches to prevent overcrowding the pan and ensure even cooking.
- Simmer the Soup: Simmer the soup for at least 1 hour or until the pork is fall-apart tender. This allows the flavors to meld and develop.
- Adjust the Seasoning: Taste the soup and adjust the seasoning accordingly. You may need to add more salt, pepper, or chili flakes to your preference.
- Serve with Accompaniments: Serve the soup with rice, noodles, or bread to make it a complete meal.
Conclusion:
This spicy pork and mustard green soup is a delicious and comforting dish perfect for chilly days. The combination of tender pork, flavorful mustard greens, and a spicy broth creates a satisfying and hearty soup that will warm you from the inside out. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for home cooks of all levels. So gather your ingredients, put on your apron, and let's get cooking!
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