Spanish pork soup is a rustic, gently smoky stew-like soup made with tender pork, Spanish chorizo, chickpeas, potatoes, and paprika in a savory broth. Recipes vary by region and household; this version borrows the warming flavors of Spanish pimentón and chorizo while keeping the ingredients practical for a weeknight or relaxed weekend meal.
Ingredients
- 1½ lb boneless pork shoulder, cut into 1-inch cubes (680 g)
- 1 tbsp olive oil (15 ml)
- 6 oz Spanish chorizo, sliced into thin half-moons (170 g)
- 1 medium yellow onion, finely chopped (about 150 g)
- 2 medium carrots, peeled and diced (about 160 g)
- 2 celery ribs, diced (about 100 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 1½ tsp smoked Spanish paprika, or pimentón (about 3 g)
- ½ tsp ground cumin (about 1 g)
- 1 bay leaf (about 0.2 g)
- 6 cups low-sodium chicken broth (1.4 L)
- 1 can chickpeas, drained and rinsed, 15 oz can (about 1½ cups or 255 g drained)
- 12 oz waxy potatoes, cut into ¾-inch cubes (340 g)
- 1 tsp kosher salt, plus more to taste (about 5 g)
- ½ tsp freshly ground black pepper (about 1 g)
- 1 tbsp chopped fresh parsley (about 4 g)
- 1 tbsp sherry vinegar or red wine vinegar (15 ml), plus more to taste
Instructions
- Prepare the ingredients. Cut the pork into similarly sized cubes so they cook at about the same pace. Pat the pieces dry with paper towels; a dry surface browns more readily than a damp one. Chop the vegetables, slice the chorizo, drain and rinse the chickpeas, and cut the potatoes. Keep the potato pieces in a bowl of cold water if you need to prep them early, then drain before adding them. This preparation takes about 25 minutes.
- Brown the pork. Heat the olive oil in a heavy 5- to 6-quart pot or Dutch oven over medium-high heat. Working in two batches so the pot is not crowded, brown the pork for about 4 minutes per batch, turning to color a few sides. Transfer the browned pork to a plate. It does not need to cook through at this point; browning builds flavor that will carry into the broth. If the pot looks dry before the second batch, add a small splash of oil.
- Cook the chorizo and vegetables. Add the sliced chorizo to the same pot and cook for 3 minutes, stirring, until it releases some of its red-orange fat. Add the onion, carrots, and celery. Cook for 7 minutes, stirring often, until the onion softens and the vegetables begin to pick up color. Stir in the garlic, smoked paprika, cumin, and bay leaf and cook for 1 minute. Keep the paprika moving so it becomes fragrant without scorching, which can make it bitter.
- Simmer the pork. Pour in about 1 cup (240 ml) of the broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Return the pork and any juices on the plate to the pot, then pour in the remaining broth. Add the salt and black pepper. Bring the liquid just to a boil, then lower the heat to maintain a gentle simmer. Cover partially and simmer for 45 minutes, stirring once or twice. Avoid a hard boil, which can make the broth cloudy and the meat less tender.
- Add the chickpeas and potatoes. Stir in the drained chickpeas and potatoes. Return the soup to a gentle simmer and cook uncovered for 20 minutes, or until the potatoes are easily pierced with a knife and the pork is tender. Check the thickest pork pieces with a food thermometer: whole cuts of pork must reach the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. The longer simmer should make shoulder tender as well as safely cooked; if the potatoes are ready before the pork is tender, keep simmering gently and check again in 5-minute increments.
- Finish and season. Remove the pot from the heat and let the soup stand for 6 minutes. Stir in the parsley and sherry vinegar. Taste the broth before adding more salt, since chorizo and broth can vary in saltiness. Add a little more vinegar if the soup tastes heavy, or a splash of hot water or broth if you prefer it thinner. Remove the bay leaf before ladling into bowls.
Tips
- Choose the right chorizo. Spanish chorizo is cured or semi-cured and seasoned with paprika; it can be sliced and browned directly. Mexican chorizo is usually fresh and loose, with a different seasoning and texture. It can work if Spanish chorizo is unavailable, but brown it thoroughly, break it into small pieces, and drain excess fat if needed. The soup will taste less like the Spanish-style version.
- Use pimentón if you can find it. Spanish smoked paprika, often labeled pimentón, gives the broth its characteristic smoky depth. Sweet paprika is a practical substitute, but the soup will be less smoky; add a small pinch of cayenne only if you also want gentle heat. Do not use a large amount of hot paprika as a direct substitute.
- Brown in batches and simmer gently. Crowding traps steam and prevents the pork from browning, while a rolling boil can toughen the meat and break up the vegetables. If your pot is narrow, brown the pork in three batches rather than forcing it all into one layer.
- Adjust the thickness at the end. The chickpeas and potatoes release some starch as they cook, so the soup naturally becomes more substantial. For a thicker bowl, mash a few chickpeas and potato pieces against the side of the pot. For a brothier soup, stir in hot broth just before serving.
Serving Suggestions
Serve the soup hot in wide bowls, making sure each portion gets pork, chorizo, chickpeas, and potatoes. A little chopped parsley and a few drops of sherry vinegar brighten the rich broth. Crusty bread is useful for soaking up the paprika-and-chorizo juices; warm rolls or toasted slices of country-style bread work just as well.
For a simple meal, pair it with a green salad dressed with olive oil and vinegar. If you want a fuller spread, put out olives, sliced tomatoes, or a plate of roasted peppers. The soup is filling enough to serve as a main course, so a light side is usually plenty. Keep any extra vinegar at the table rather than adding a lot to the whole pot, since diners can adjust their own bowls.
Variations
Add leafy greens: Stir in 3 packed cups of chopped kale or Swiss chard (about 90 g) during the final 8 to 10 minutes of cooking. For baby spinach, add it after taking the pot off the heat and stir until wilted. Greens soften the hearty feel of the soup and add color without changing the basic method.
Use white beans: Replace the chickpeas with one drained and rinsed 15 oz can of cannellini or butter beans (about 1½ cups or 255 g drained). Add them with the potatoes. Their softer, creamier texture makes a different but compatible soup. You can also replace the potatoes with 1 cup (180 g) of short pasta, but add it according to its package cooking time and include extra broth if it absorbs too much liquid.
Make it less smoky or spicy: Use mild Spanish chorizo and sweet paprika, or reduce the paprika to 1 teaspoon. If you cannot find Spanish chorizo, smoked sausage can stand in, though the seasoning will be less specifically Spanish. Choose a fully cooked sausage, slice it, and brown it as directed; taste the broth before salting.
Use a different cut: Boneless pork loin can replace shoulder, but it is leaner and can become dry if simmered for the full time. Cut it into larger pieces, begin checking tenderness after about 25 minutes of simmering, and add the potatoes and chickpeas once the pork is nearly tender. Check the thickest piece with a thermometer and follow the safe temperature and rest guidance in the instructions.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided among shallow containers so they chill more quickly. Keep the soup covered in the refrigerator for 3 to 4 days. The potatoes may soften slightly as they sit, but the broth often tastes more blended the next day. If the soup thickens in storage, loosen it with a little water or broth when reheating.
Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. Use a food thermometer to confirm that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. You can also reheat a portion in a microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot.
For longer storage, freeze the cooled soup in airtight freezer containers, leaving a little room for expansion; use within about 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Potatoes can become somewhat grainy after freezing, so if you know you will freeze a batch, you may leave the potatoes out and cook fresh ones in the reheated soup.
Frequently Asked Questions
Can I make Spanish pork soup ahead?
Yes. Make it up to 3 days ahead, cool it promptly, and refrigerate it. Reheat gently on the stove until it reaches 165°F (74°C). The flavors settle as it rests, and a small splash of broth can restore the texture if it has thickened overnight.
Can I use dried chickpeas instead of canned?
Yes, but cook them separately until tender before adding them. Dried chickpeas need soaking and a longer cooking time than the soup provides, so do not add them dry or expect them to soften in the 20-minute final simmer. Use about 1½ cups cooked chickpeas (255 g) in place of the drained canned amount.
Can I make this soup without chorizo?
Yes. Leave it out and add another teaspoon of olive oil when cooking the vegetables. The soup will lose some smoky, paprika-rich flavor, so use Spanish smoked paprika if available and season carefully. A small amount of smoked sausage is another option, but it will bring its own salt and seasoning.
Why is my pork still chewy?
Pork shoulder contains connective tissue that becomes tender with time at a gentle simmer. If it is safely cooked but still chewy, keep the soup at a low simmer and check the meat again after 10 to 15 minutes. A vigorous boil is not a shortcut; it can make the meat fibers tighten while the connective tissue has not yet softened.
Can I make it in a slow cooker?
Yes, but browning the pork, chorizo, and vegetables in a skillet first gives the soup better depth. Transfer them to the slow cooker with the broth, seasonings, and pork, then cook on low until the pork is tender. Add the potatoes and chickpeas later so the potatoes do not become overly soft, and use a thermometer to confirm the pork reaches 145°F (63°C) with a 3-minute rest.
Is Spanish pork soup very spicy?
It is usually savory and smoky rather than hot when made with mild Spanish chorizo and sweet or smoked paprika. Heat varies by chorizo and paprika, so check their labels and avoid hot paprika if you want a mild pot. Offer chili flakes at the table for anyone who prefers more heat.
Related
- Portuguese Soup for When You’re Sick (Canja)
- Portuguese Sausage Soup with Kale and White Beans
- Portuguese Pork Stew with Potatoes and Beans
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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