Publisher Photo
This soup is comforting and delicious. Leftovers are just as good. My grandma used to make it when we were little, very glad I can make it on my own now.
TOTAL TIME: Prep: 20 min. Cook: 240 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 240 min.
MAKES: 8 servings


  • 1 1/2 to 2 pounds pork sirloin, cubed
  • 1 large onion, chopped
  • 1 soup bone
  • 2 cloves garlic, minced
  • 5 potatoes, peeled and chopped
  • 1 large can diced tomatoes
  • 3 carrots, peeled and chopped
  • 1 head cabbage, chopped or brussel sprouts
  • 3 ears of corn, broken in thirds
  • 2 large zucchini, sliced
  • 1 small can El Pato
  • Cumin, chile powder, oregano, salt and pepper to your desired taste.


  1. Place pork, soup bones, garlic and onion in a large stock pot and brown slightly in a bit of oil if desired. Add water until pot is about half full. Bring to a boil and cover. Cook 3-4 hours or until pork is tender. Remove soup bone.
  2. Add all of the vegetables, except corn and zucchini, and spices.
  3. Cook until all vegetables are cooked through. About 30-40 minutes. Add corn and zucchini in about halfway through. Yield: serves 8
Notes: Serve hot with garlic bread or tortillas. You can omit the El Pato if you don't care for a spicy soup.

Reviews for Caldo

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes