Cuban Pork and Chickpea Soup

Cuban Pork and Chickpea Soup Recipe - Delicious and Nutritious

Region / culture: Cuba | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Cuban Pork and Chickpea Soup is a hearty and flavorful dish that combines tender pork, chickpeas, and a variety of vegetables in a savory broth. This soup is perfect for a cozy night in or for entertaining guests with its rich and satisfying flavors.

History

This recipe draws inspiration from traditional Cuban cuisine, which is known for its bold flavors and use of fresh ingredients. The combination of pork, chickpeas, and vegetables in a soup is a classic Cuban dish that has been enjoyed for generations.

Ingredients

vegetable cooking spray
1 lb (454 g) pork tenderloin
1 tsp olive oil
0.75 cup diced onion
0.5 cup burgundy or other dry red wine
1 cup diced red bell pepper
0.33 cup sliced celery
2 tbsp minced fresh jalapeno pepper
0.25 tsp salt
2 (10.5 oz (298 g)) cans low-sodium chicken broth
1 (15 oz (425 g)) can drained chickpeas
6 cloves minced garlic

How to prepare

Trim any fat from the tenderloin, then cut it into 0.5-inch cubes.
Coat a large pot or Dutch oven with cooking spray.
Add oil and place it over medium-high heat. When it is hot, add the pork and cook for about 3 minutes or until it is brown.
Then add the onions and wine and cook for another few minutes.
Add the red bell pepper and the remaining ingredients. Bring it to a boil.
Cover it, reduce the heat, and let it simmer for 30 minutes, stirring occasionally.

Variations

Add diced tomatoes or corn for additional flavor and texture.
Substitute black beans for chickpeas for a different twist on the recipe.
Use pork shoulder or pork loin instead of pork tenderloin for a richer flavor.

Cooking Tips & Tricks

Be sure to trim any excess fat from the pork tenderloin before cutting it into cubes.

- Browning the pork before adding the other ingredients helps to develop flavor in the soup.

- Adjust the amount of jalapeno pepper to suit your taste preferences for spiciness.

- For a richer flavor, you can use homemade chicken broth instead of low-sodium store-bought broth.

Serving Suggestions

Serve the Cuban Pork and Chickpea Soup with a side of crusty bread or over rice for a complete meal. Garnish with fresh cilantro or a squeeze of lime juice for added flavor.

Cooking Techniques

Browning the pork before adding the other ingredients helps to develop flavor in the soup.

- Simmering the soup for 30 minutes allows the flavors to meld together and creates a rich and savory broth.

Ingredient Substitutions

If you don't have red wine on hand, you can substitute beef broth or vegetable broth.

- You can use canned diced tomatoes instead of fresh red bell pepper for added convenience.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the Cuban Pork and Chickpea Soup in individual bowls garnished with a sprig of fresh cilantro or a dollop of sour cream. Pair with a side salad or crusty bread for a complete meal.

Pairing Recommendations

This soup pairs well with a crisp green salad or a side of roasted vegetables. For a complete Cuban meal, serve with fried plantains and rice.

Storage and Reheating Instructions

Store any leftovers of the Cuban Pork and Chickpea Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Cuban Pork and Chickpea Soup contains approximately 300 calories.

Carbohydrates

Each serving of Cuban Pork and Chickpea Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Cuban Pork and Chickpea Soup contains approximately 8 grams of fat.

Proteins

Each serving of Cuban Pork and Chickpea Soup contains approximately 25 grams of protein.

Vitamins and minerals

This soup is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains pork and may not be suitable for individuals with pork allergies.

Summary

Cuban Pork and Chickpea Soup is a nutritious and satisfying dish that is rich in protein, vitamins, and minerals. It is a balanced meal that is perfect for a comforting dinner.

Summary

Cuban Pork and Chickpea Soup is a delicious and comforting dish that is perfect for a cozy night in. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen in Havana, Cuba. The aroma of garlic and spices filled the air as she prepared a delicious pot of Cuban Pork and Chickpea Soup.

Maria was a talented cook, and she learned the recipe from her mother, who learned it from her mother before her. As we chatted and sipped on cold glasses of mango juice, Maria shared with me the secret ingredients and techniques that made this soup so flavorful and comforting.

I watched in awe as she expertly seasoned the pork with a blend of cumin, oregano, and paprika before browning it in a heavy pot. The sizzle of the meat hitting the hot pan was music to my ears, and I could already imagine the rich flavors that would develop as the soup simmered on the stove.

Next, Maria added onions, garlic, and bell peppers to the pot, allowing them to soften and release their sweet aromas. She then poured in a can of chickpeas, along with their brine, which she explained was the secret ingredient that added depth and richness to the broth.

As the soup bubbled away, Maria took a moment to share with me the story behind this recipe. She told me that this soup was a staple in Cuban households, especially during the cooler months when a warm and hearty meal was needed to lift spirits and nourish the body.

She recounted how her mother would make this soup for her family on Sundays, when everyone would gather around the table to share stories and laughter. The aroma of the soup simmering on the stove would fill the house, creating a sense of warmth and comfort that could not be replicated by any other dish.

As Maria ladled the steaming soup into bowls, she added a generous squeeze of lime juice and a sprinkle of fresh cilantro on top. The vibrant colors and fragrant aromas made my mouth water, and I couldn't wait to take my first spoonful.

The taste of the soup was heavenly. The tender pork melted in my mouth, while the chickpeas added a creamy texture that was both comforting and satisfying. The spices had infused every bite with a warmth that spread through my body, making me feel content and at peace.

As I savored each spoonful, I knew that this recipe would become a treasured favorite in my own kitchen. I thanked Maria for sharing her family's tradition with me and promised to carry on the legacy by making this soup for my loved ones.

Since that day, I have made Cuban Pork and Chickpea Soup countless times, each batch reminding me of the special bond I share with Maria and the rich culinary heritage of Cuba. I have added my own twist to the recipe, experimenting with different spices and ingredients to make it my own.

But no matter how many variations I try, the essence of the soup remains the same – a comforting and nourishing dish that brings joy and warmth to those who share it. And every time I make it, I am transported back to that sunny day in Maria's kitchen, where I first discovered the magic of Cuban cooking.