Mexican Pork Bone Soup (Caldo de Puerco)
- HoldMyGFBeer
- 4 hours ago
- 5 min read
Rich, Comforting Pork Soup Made with Collagen-Rich Neck Bones and Bone Broth
If you're the kind of person who thinks the best cuts of meat aren't always the most expensive, this Mexican Pork Neck Soup is about to become one of your favorite comfort foods.
Pork neck bones are one of the most underrated ingredients in the grocery store. They're inexpensive, packed with flavor, and when simmered low and slow, they transform into tender, fall-off-the-bone bites of pork that create an incredibly rich broth.
This soup starts by browning the pork neck bones before slowly simmering them in bone broth with garlic, ginger, sazon, and curry powder. Sweet corn and vegetables are added near the end, creating a hearty meal that's somewhere between a traditional caldo and a rustic country soup.
The result is a bowl of pure comfort that's naturally gluten-free, packed with protein, and perfect for chilly evenings, lazy weekends, or whenever you're craving something nourishing and satisfying.
Why You'll Love This Recipe
Naturally gluten-free
Budget-friendly and surprisingly filling
Rich, flavorful broth from the bones
Great way to use homemade bone broth
Easy to customize with whatever vegetables you have on hand
Even better the next day
Ingredients
For the Soup
2 pounds (about 1 kg) pork neck bones, scrubbed and rinsed
2–3 tablespoons sazon seasoning
1 tablespoon curry powder
1 tablespoon garlic salt
1 tablespoon avocado oil
4 cups bone broth (chicken, pork, beef, or a combination)
4 cloves garlic, peeled
1-inch piece fresh ginger, peeled and grated or finely minced
2 tablespoons kosher salt, plus more to taste
Water, as needed
3 ears corn, broken into chunks
Fresh cilantro, for garnish
Optional Vegetables
Use any combination of the following:
3 wax peppers, sliced
1 plum tomato, chopped
1/2 white onion, chopped
2 carrots, peeled and chopped
1/2 head cabbage, chopped or shredded
Instructions
Step 1: Clean and Season the Pork
Rinse and scrub the pork neck bones under cool water with a splash of vinegar to remove any impurities. Pat dry.
Season generously with the sazon, curry powder, and garlic salt.
Step 2: Brown the Pork
Heat the avocado oil in a large skillet over high heat.
Working in batches if necessary, sear the pork neck bones until browned on all sides, about 3 minutes per side. Avoid overcrowding the pan or the meat will steam instead of developing color.
Transfer the browned pork to a large bowl.
Step 3: Build the Broth
Add a ladle of bone broth to the hot skillet and scrape up all of the browned bits from the bottom of the pan.
Pour this flavorful liquid over the pork.
Transfer the pork and deglazing liquid to a large soup pot. Add enough bone broth and water to just cover the bones.
Add the garlic, ginger, and kosher salt.
Taste the broth as it cooks and add additional sazon, salt, or water as needed.
Step 4: Simmer Low and Slow
Bring the soup to a boil.
Reduce to a gentle simmer, cover, and cook for 2 to 2½ hours.
The meat should begin feeling tender when pierced with a knife.
Step 5: Add the Vegetables
Add the corn and your vegetables of choice.
Cover and continue simmering until the corn is cooked through and the pork is tender enough to fall off the bone.
Step 6: Serve
Ladle the soup into bowls.
Top generously with fresh cilantro and serve hot.
Don't forget plenty of napkins—the best bites are usually still attached to the bones.
Tips
Homemade bone broth adds incredible depth, but store-bought broth works well too.
If your broth already contains garlic and ginger, you can reduce or omit the fresh amounts.
This soup reheats beautifully and often tastes even better the next day.
Leftover meat can be pulled from the bones and stirred back into the soup for easier serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze for up to 3 months.
Nutrition Notes
This Mexican Pork Neck Soup is naturally gluten-free and rich in protein, collagen, and minerals from both the bones and the bone broth. It's hearty enough to serve as a complete meal while still feeling wholesome and nourishing.
Mexican Pork Neck Soup
Prep Time: 20 minutes
Cook Time: 3–4 hours
Total Time: 3½–4½ hours
Servings: 6–8
Ingredients
M
Soup
2 pounds (about 1 kg) pork neck bones, scrubbed and rinsed
2–3 tablespoons Sazon seasoning
1 tablespoon curry powder
1 tablespoon garlic salt
1 tablespoon avocado oil
4 cups bone broth (chicken, pork, beef, or a combination)
4 cloves garlic, peeled
1-inch piece fresh ginger, peeled and grated or finely minced
2 tablespoons kosher salt, plus more to taste
Water, as needed
3 ears corn, broken into chunks
Fresh cilantro, for garnish
Optional Vegetables
3 wax peppers, sliced
1 plum tomato, chopped
1/2 white onion, chopped
2 carrots, peeled and chopped
1/2 head cabbage, chopped or shredded
Instructions
Rinse and scrub the pork neck bones in cool water with a splash of vinegar. Pat dry.
Season the pork generously with Sazon, curry powder, and garlic salt.
Heat avocado oil in a large skillet over high heat. Sear the pork neck bones until browned on all sides, about 3 minutes per side. Work in batches if necessary.
Transfer the pork to a bowl. Deglaze the skillet with a ladle of bone broth, scraping up any browned bits. Pour over the pork.
Add the pork and deglazing liquid to a large soup pot. Pour in enough bone broth and water to just cover the bones.
Add the garlic, ginger, and kosher salt. Bring to a boil.
Reduce to a simmer, cover, and cook for 2 to 2½ hours, or until the meat begins to soften when pierced with a knife.
Add the corn and desired vegetables. Continue simmering, covered, until the corn is tender and the pork is falling off the bone.
Taste and adjust with additional salt, Sazon, or water as needed.
Ladle into bowls, garnish with fresh cilantro, and serve hot.
Notes
If using homemade bone broth that already contains garlic and ginger, you can reduce or omit the fresh amounts.
Chicken, pork, beef, or mixed bone broth all work well.
The soup tastes even better the next day.
For easier serving, remove the bones and return the meat to the broth before serving.
Dietary Information
✔ Gluten-Free✔ Dairy-Free✔ High Protein
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