Name: Tortilla Soup with Shredded Pork
Yield: Serves: 8
Ingredients: 1 carrot, peeled and diced; 1 onion, diced; 6 cups chicken stock (1420ml); 2 tablespoons cornmeal, optional (30 ml); 6 tomatoes, diced, preferably paste tomatoes; 2 avocados, peeled and sliced; 1 jalapeño, diced; ⅛ teaspoon chipotle pepper powder, or other chile powder (0.5 ml); ⅛ teaspoon ground cumin (0.5 ml); ⅛ teaspoon ground cinnamon (0.5 ml); ¼ teaspoon paprika, preferably smoked paprika (1 ml); ⅛ teaspoon ground coriander (0.5 ml); ¼ teaspoon garlic powder (1 ml); 1 pound pork shoulder (450 g) (I personally love Snake River Farms and Crowd Cow); 4 cloves garlic, coarsely chopped; 4 corn tortillas, cut into thin strips, optional; 1 to 2 jalapeño peppers, sliced; Cheddar cheese, optional; Sour cream, optional; Fresh cilantro, chopped; 8 lime wedges; ½ green bell pepper, diced; ½ red (bell) pepper, diced

Preparation info

Serves:
8

Difficulty
Medium

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

My wife loves a rich and spicy tortilla soup so I’ve been working on a go-to recipe I can make for her. There’s lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The smell of the soup cooking on the stove will also fill your house with anticipation for dinner! This recipe makes a ton of soup, but it is real easy to freeze the leftovers for easy meals in a week or two.

Make sure you start the soup at least 30 to 45 minutes before you wa