Mexican Pork and Chorizo Tortilla Soup by Barb

barbara lentz


We had planned to go out to our favorite Mexican restaurant but mother nature decided to drop a foot and a half of snow on us with blowing winds and the roads were a bit treacherous so we stayed home. I was really craving something Mexican so I looked through my pantry and came up with this recipe. It was delicious. Get for a cold wintery day like today.

pinch tips: Slow Cooker/Crock Pot Hints






10 Min


20 Min


Stove Top


1 lb
ground pork
6 oz
raw ground chorizo
3 large
dried ancho chilies
1 medium
onion chopped
4 clove
1 can(s)
diced tomatoes with green chilies
1 jar(s)
chili sauce
1 1/2 c
prepared salsa
8 c
beef broth
2 Tbsp
mexican oregano
1 Tbsp
each new mexico red chili or chili powder, cumin and red pepper flakes
salt and pepper to taste
4 oz
angel hair pasta
flour tortillas sliced into strips
oil for frying tortillas
sour cream, cilantro, shredded cheese for serving

Directions Step-By-Step

Place the ancho chilies in a pan of water and boil on stove until soft. Remove seeds and stems and place in food processor. Add the onion, garlic, and can of tomatoes with green chilies. Process until mixed well. Set aside
Add the pork and chorizo to large stock pot. Brown the meat until mostly cooked. Stir in the ingredients from food processor. Add the beef broth, salsa, chili sauce, and spices. Bring to a boil and simmer for 10 minutes.
Meanwhile heat about an inch of oil in a skillet. Once hot fry the tortillas until browned and drain on paper towels.
Add the angel hair pasta to the broth and cook about another 10 minutes until pasta is cooked.
Serve soup with tortilla chips, and sour cream or other condiments like cilantro, shredded cheese or thinly sliced red onion.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Mexican