Taco Soup Pork Carnitas

Secret's out: transform leftover carnitas taco soup into crispy, cheesy perfection with this simple recipe... but how do you get the pork *that* crispy?

soup pork carnitas taco

Craving the comforting flavors of taco soup, but yearning for something extra special?

Get ready to transform that classic dish into a crispy, cheesy masterpiece featuring succulent carnitas and a vibrant corn salsa.

This recipe will elevate your taco night to a whole new level!

Gathering Your Ingredients

ingredients list recipe

Alright, let's explore into gathering everything we need for these stacked tacos! First, you'll need eight small tortillas – corn or flour works! Then, grab three cups of shredded pork carnitas or quick Mexican chicken. Don't forget one tablespoon of olive oil and one and a half cups of grated cheese. I like Monterey Jack—but cheddar or Gruyere are awesome, too.

For the salsa, snag one and a quarter cups of corn kernels—frozen is fine! Plus, another tablespoon of olive oil, one punnet of diced cherry tomatoes (or about one and a half cups). Two sliced shallots – just the green part. We need half a lime for its juice. And, of course, salt and pepper to taste! To get started consider what components, like salty caramel, elevate a simple dessert.

For the quick chicken, we will use that later!! That sets us up for amazingness.

Cooking the Carnitas

prepare the carnitas recipe

If you're starting with frozen Pork Carnitas, you'll want to defrost it first, so it cooks evenly—nobody likes a cold spot in their taco!

Next, heat a tablespoon of olive oil in a large frying pan over high heat. Get it nice and hot! Okay?

Now, add the pork carnitas to the pan. Don't flip it! Let it cook until the underside turns a beautiful golden brown. We're talking crispy goodness! It's all about that flavorful crust—seriously! The crispy pork carnitas, much like authentic fajitas, are enhanced with a little char.

Finally, take the pork out of the pan. Make sure you scrape up all those yummy browned bits from the bottom. Those are flavor bombs! Now you're ready.

Assembling the Soup

soup ingredients and steps

Now, we're going to stack these tacos like you're building the coolest tower ever—but way more delicious! I think you will appreciate how easy it will be to build this culinary masterpiece!

First, I'll grab one tortilla and place it on a baking tray. Next, I'll scatter about 1/6th of the pork carnitas—or chicken—on the tortilla, then generously spoon some salsa! It will be so delicious! After that, I'll completely cover the salsa with cheese. You could use Monterey Jack, cheddar, or whatever melts nicely!

Next, place *another* tortilla on top and repeat! I suggest that you do it again and again (so you end up with 3 layers of meat). Place the 4th tortilla on top, and bake it for 10 minutes!

Serving Suggestions

food presentation guidance provided

Once these stacked tacos are heated through and the cheese is melted (about 10 minutes in the oven!), I think it's time to get ready to make 'em look extra fancy for slicing and serving.

First, grab a big knife—carefully, of course! Slice the stack just like a pizza. I like to cut each stack into quarters – but you can cut into 6ths if you're not feeling too ravenous. Those triangles makes for a simple grab.

Next, plate those slices up! Don't forget a dollop of sour cream. Seriously, it adds that perfect cool creaminess. Now, maybe sprinkle some extra cilantro on top if you want to be extra! You can add jalapenos too. And that's how you're going to make my tacos the best ever!

Short Recipe Version

Taco Soup Pork Carnitas

Prep Time: 15 minutes

Cook Time: 3-4 hours (slow cooker)

Servings: 6-8

Ingredients:

  1. 2 lbs Pork shoulder, cut into 2-inch chunks
  2. 1 tbsp Olive oil
  3. 1 Onion, chopped
  4. 2 cloves Garlic, minced
  5. 1 packet Taco seasoning (1 oz)
  6. 1 can (15 oz) Black beans, rinsed and drained
  7. 1 can (15 oz) Corn, drained
  8. 1 can (10 oz) Diced tomatoes and green chilies (Ro-Tel)
  9. 4 cups Chicken broth
  10. 1 cup Shredded cheddar cheese
  11. Sour cream
  12. Cilantro, chopped

Instructions:

  1. Sear pork in olive oil in a large skillet over medium-high heat.
  2. Transfer pork to a slow cooker.
  3. Add onion and garlic to the same skillet and cook until softened.
  4. Add taco seasoning, black beans, corn, diced tomatoes and green chilies, and chicken broth to the slow cooker.
  5. Cook on low for 3-4 hours, or until pork is tender.
  6. Shred pork with two forks directly in slow cooker.
  7. Serve topped with shredded cheese, sour cream, and cilantro.

Nutrition Information (per serving, estimated):

  • Calories:400-450
  • Protein: 30-35g
  • Fat: 20-25g
  • Carbohydrates: 20-25g