Carnitas Garbanzo Pozole

When I first made my Cast Iron Carnitas my husband went absolutely insane over the cooking liquid. There is so much flavor that it would be a shame for it to go to waste. And thus, this amazing soup recipe was born. You will be amazed at the amount of flavor in this unassuming soup! (It might now be my husbands favorite food… ever!)

The recipe is based off of a Garbanzo soup recipe that his step-mother C would make, with pork ribs, sausage, and potatoes. This is our homage to that recipe.

Equipment I use:

Enamel Dutch Oven

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Carnitas Garbanzo Pozole

Waste nothing. Made with the leftover broth from the amazing delicious cast iron carnitas.

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Prep Time 10 minutes mins

Cook Time 38 minutes mins

Course Soup

Cuisine Mexican

Ingredients

  

• Leftover broth from Cast Iron Carnitas
• 1 russet potato chopped
• 1 15.5 oz can Garbanzo Beans (chick peas) with juice
• 1-2 links Polish sausage sliced
• 2-4 cups water
• Cholula hot sauce optional
• Leftover meat from Carnitas optional

Instructions

 

• To prepare the broth from the carnitas, strain the broth into a medium to large saucepan and let it chill in the fridge overnight. This will allow the fat from the carnitas to solidify at the top and be easier to separate from the rest of the broth. (Fat means flavor, so if you don’t want to remove all of it, or any of it, that is up to you)
• Place saucepan on the stove and add your chopped potatoes, garbanzo beans with juice, sliced polish sausage, and some leftover carnita meat (optional). Add 1-2 cups of water and bring to a boil. Cover and simmer until the potatoes are cooked and soft.
• At this point you should taste your soup, as it will have different levels of potency based on how much your initial stock had reduced when cooking the carnitas. If necessary add 1-2 more cups of water and heat through.
• Serve hot and refrigerate leftovers. If desired, serve with a dash of Cholula or other preferred hot sauce.

Keyword carnitas, garbanzo, pork, pozole, soup