Mexican Instant Pot Pork & Bean Soup (Carne en su Jugo)

Lunch / Dinner

Mexican Instant Pot Pork & Bean Soup (Carne en su Jugo)

This classic soup from Guadalajara, Jalisco, is traditionally made with beef. Meaning literally “beef in its own juices,” our version of Carne En Su Jugo [KAR-nay ehn soo hoo-go] instead uses pork shoulder and tastes utterly delicious. The Instant Pot is a revolutionary game changer when it comes to cooking dishes like this one. Tenderizing tough cuts of meat and softening dried beans is just a sampling of what this device is capable of doing — you may even find it changes the way you cook.

Makes

6 servings (9 cups)

Total Time

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Ingredients

FREEZE:

MEANWHILE, COOK:

ADD:

STIR IN:

Epazote [eh-pah-ZOH-teh] is a dried herb often used in preparing Mexican soups and bean dishes. It has a strong citrusy floral scent. Look for it in Mexican markets or specialty spice shops. If you can’t locate it, try coriander or oregano instead.

Instructions

Freeze pork until firm to the touch, then slice very thinly, trimming fat as needed. Layer slices and chop into bite-sized pieces. Toss pork with garlic, Worcestershire, soy sauce, and 1 tsp. salt; marinate while cooking the bacon.

Meanwhile, cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate.

Add tomatillos and 1 cup broth to Instant Pot. Lock Pot, select "Manual" or “Pressure Cook” setting, and 2 minutes time. Pressure cook tomatillos until time is up, then “Quick Release” and remove lid. Transfer tomatillos and broth to a blender.

Preheat Instant Pot on "Sauté" setting and "Normal" temperature. Add marinated pork and any juices to Pot and cook, stirring, until no longer pink, 3 minutes.

Stir in beans, onion, bay leaves, 1 tsp. salt, epazote, and remaining 3 cups broth. Lock Pot, select "Manual" or “Pressure Cook” setting, and 25 minutes time. Pressure cook beans and pork until time is up, then “Natural Release,” 20 minutes. If lid hasn't unlocked, release excess steam and remove lid. Discard bay leaves and onion.

Transfer ½ cup beans and pork to the blender with tomatillos; purée, then transfer mixture back to Pot and season with salt. Serve soup with bacon, cilantro, diced onion, and lime wedges.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 289

% Daily Value*

Total Fat 8g 12%

Saturated Fat 2g 10%

Cholesterol 39mg 13%

Sodium 999mg 41%

Carbs 33g 11%

Protein 23g

*Percent Daily Values are based on a 2,000 calorie diet.

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