Sopa de Chancho con Guineo
A hearty and flavorful pork soup made with green plantains (guineo), vegetables, and a rich broth, offering a comforting taste of Nicaraguan home cooking.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 4 medium Green plantains (guineo)(peeled and cut into 1-inch chunks)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 1 medium Bell pepper(chopped (any color))
- 0.5 cup Cilantro(chopped)
- 8 cups Water or pork broth
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 tsp Optional: Achiote powder(for color)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove pork and set aside.
⏱️ 8-10 minutes - 2
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 6 minutes - 3
Stir in diced tomatoes and chopped bell pepper. Cook for about 5 minutes until vegetables begin to soften.
⏱️ 5 minutes - 4
Return the browned pork to the pot. Add water or broth, salt, pepper, and achiote powder (if using). Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until pork is tender.
⏱️ 1 hour - 5
Add the green plantain chunks to the pot. Continue to simmer, covered, for another 20-30 minutes, or until plantains are tender and have softened the broth.
⏱️ 30 minutes - 6
Stir in chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
💡 Tip: Ensure plantains are tender but not mushy.
💡 Pro Tips
- ✓For a richer flavor, you can use pork broth instead of water.
- ✓If you can't find green plantains, very firm, underripe regular plantains can be used.
- ✓Adjust the amount of plantains to achieve your desired broth thickness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like yuca or ñame along with the plantains.
- For a spicier soup, add a chopped jalapeño or a pinch of red pepper flakes.