Tortilla Soup with Shredded Sous Vide Pork Recipe

My wife loves a rich and spicy tortilla soup so I've been working on a go-to recipe I can make for her. There's lots of ingredients, so it can look intimidating, but it is actually really easy to put together. The smell of the soup cooking on the stove will also fill your house with anticipation for dinner! This recipe makes a ton of soup, but it is real easy to freeze the leftovers for easy meals in a week or two.

Sous vide tortilla soup shredded pork side top

Make sure you start the soup at least 30 to 45 minutes before you want to serve it because it is better when it lightly simmers for at least 20 minutes, or even as long as an hour or so. There are both chipotle pepper powder and jalapeños in this dish. You can always omit them, reduce the amount, or double the amount, depending on how spicy you like your food to be!

I also call for chicken stock, and it is best if you use a high-quality stock, preferably homemade. It adds so much more body and richness than a store-bought broth; plus it's a lot more nutritious. And lastly, you can always skip the sour cream, cheese, and tortillas at the end, the soup will still be fantastic without them!

When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.

For lightly shredded pork, I like to sous vide a pork shoulder or pork butt at 156°F (68.9°C) for 18 to 24 hours, though you can go up to 176°F (80°C) for 12 hours for really fall apart pork.

  • Sous vide tortilla soup shredded pork raw
  • Sous vide tortilla soup shredded pork whole1
  • Sous vide tortilla soup shredded pork whole
  • Sous vide tortilla soup shredded pork shredded

Note: You can learn more about Pulled Pork from my How to sous vide pulled pork or view all my sous vide pulled pork articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Tortilla Soup with Shredded Sous Vide Pork Recipe

  • Published: May 23, 2018
  • By Jason Logsdon
  • Total Time: 18 Hours
  • Cooks: 156°F (68.9°C) for 18 to 24 hours
  • Serves: 8

Ingredients for Tortilla Soup with Shredded Sous Vide Pork

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  • For the Shredded Sous Vide Pork

  • 1 pound pork shoulder (450g) (I personally love Snake River Farms and Crowd Cow)
  • 1/4 teaspoon paprika, preferably smoked paprika (1ml)
  • 1/4 teaspoon garlic powder (1ml)
  • 1/8 teaspoon ground coriander (0.5ml)
  • 1/8 teaspoon ground cumin (0.5ml)
  • 1/8 teaspoon chipotle pepper powder, or other chile powder (0.5ml)
  • 1/8 teaspoon ground cinnamon (0.5ml)
  • For the Tortilla Soup

  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 jalapeño, diced
  • 4 cloves garlic, coarsely chopped
  • 6 tomatoes, diced, preferably paste tomatoes
  • 6 cups chicken stock (1420ml)
  • 2 tablespoons cornmeal, optional (30ml)
  • To Assemble

  • 2 avocados, peeled and sliced
  • 4 corn tortillas, cut into thin strips, optional
  • Cheddar cheese, optional
  • 1 to 2 jalapeño peppers, sliced
  • Fresh cilantro, chopped
  • Sour cream, optional
  • 8 lime wedges

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Sous vide tortilla soup shredded pork side

Cooking Instructions for Tortilla Soup with Shredded Sous Vide Pork

For the Shredded Sous Vide Pork

Preheat the water bath to 156°F (68.9°C).

If the pork shoulder is too large to fit into a bag, cut it into multiple pieces. Mix the spices together in a small bowl then coat the pork with them. Place the pork in a sous vide bag then seal. Place the bag in the water bath and cook the pork for 18 to 24 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Tortilla Soup

Heat some oil in a pot over medium heat. Add the onion, carrot, peppers, jalapeño and garlic to the oil and cook until softened. Add the tomatoes, chicken stock, and cornmeal. Bring to a simmer and let barely simmer uncovered for at least 20 minutes, and up to 60 minutes, for the vegetables to break down and the soup to reduce and thicken.

To Assemble

Take the sous vide bag out of the water and remove the cooked pork shoulder. Dry it off thoroughly with a paper towel or dish cloth. Quickly sear the pork for 1 to 2 minutes per side, until just browned, then remove from the heat. Shred the pork with a fork and tongs then lightly salt it. You can add the pork juices to the tortilla soup for extra porky flavor.

Place a ladle or two of tortilla soup into a bowl. Add a handful of the shredded pork. Top with the avocados, tortilla strips, cheddar cheese, and jalapeño slices. Sprinkle with the cilantro, add a dollop of sour cream and serve with a lime wedge on the side.

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Nutritional Information for Tortilla Soup with Shredded Pork

  • Calories: 273
  • Fat: 14g
  • Protein: 19g
  • Carbohydrate: 20g
  • Fiber: 7g
  • Sugar: 8g
  • Cholesterol: 43mg

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All tags for this article: Pulled Pork, Soup, Sous Vide, Sous Vide Boston Butt, Sous Vide Mexican , Sous Vide Picnic Roast, Sous Vide Pork Shoulder , Sous Vide Pulled Pork , Sous Vide Soup

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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