Craving that incredible Cafe Rio sweet pork soup? Forget the drive-through line! This homemade version captures the vibrant flavors and hearty warmth of the restaurant favorite, all from the comfort of your kitchen. It's surprisingly easy to make, perfect for a healthy weeknight meal, or a satisfying weekend lunch. Get ready to experience the deliciousness of this easy recipe!
Ingredients:
- 2 lbs boneless pork shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can fire-roasted diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup orange juice
- ½ cup packed brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or your favorite toppings (for serving)
Instructions:
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Sear the Pork: In a large pot or Dutch oven, brown the pork cubes over medium-high heat. This step adds incredible depth of flavor. Work in batches to avoid overcrowding the pot. Remove the pork and set aside.
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Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Simmer the Soup: Return the browned pork to the pot. Add the crushed tomatoes, fire-roasted tomatoes, chicken broth, orange juice, brown sugar, apple cider vinegar, chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, pepper, and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is incredibly tender and easily shreds with a fork. The longer it simmers, the richer the flavor becomes!
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Shred and Serve: Remove the bay leaves. Using two forks, shred the pork directly in the pot. Taste and adjust seasonings as needed. Ladle the soup into bowls, garnish generously with fresh cilantro, and serve hot with tortilla chips, shredded cheese, sour cream, or avocado – whatever your heart desires!
Cooking Tips for the Best Cafe Rio Sweet Pork Soup:
- Slow Cooker Option: For an even easier approach, brown the pork as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Spice Level: Adjust the amount of cayenne pepper to control the heat. Omit it entirely for a milder soup.
- Fresh Ingredients: Using fresh herbs and spices will significantly elevate the flavor profile.
- Make it Ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers throughout the week.
Variations:
- Chicken: Substitute boneless, skinless chicken thighs for the pork. Reduce cooking time accordingly.
- Vegetarian: Omit the pork and add 1 (15 ounce) can of chickpeas or black beans for a hearty vegetarian version.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 30-35g
This Cafe Rio Sweet Pork Soup recipe is a delicious and satisfying meal that’s perfect for a cozy night in. It's a simple yet flavorful dish that will quickly become a family favorite. Enjoy this healthy and easy recipe! Let us know in the comments how yours turns out!