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[Leftover] Carnitas Soup
with chayote / cabbage

Active: 40 Total: 40

With carnitas made earlier in the week, this soup that we featured back in 2019 comes together fast and has tons of color and flavor.
Smarts: Store-bought salsa is an easy way to build another layer of flavor into the soup. Be sure to use a salsa that is mild if you prefer less spice.



Leftover Carnitas Soup:
  • Squash, chayote - 8 oz , chopped (sub zucchini)
  • Onions, medium - 1 , diced
  • Peppers, poblanos - 1 , diced (sub green bell pepper)
  • Jalapenos (opt) - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 5 cups
  • Slow-cooker carnitas (leftover from Monday) - ~3 cups
  • Coleslaw mix - 10 oz
  • Salsa, store-bought - 1/2 cup
  • Cilantro - 1/4 bunch , chopped
  • Lime juice - 2 tsp
  • Hot sauce (opt) - to taste


  1. Chayote / Onions / Poblanos / Jalapenos / Garlic - Prep as directed. Store chayote in one container. Combine onions, poblanos, jalapenos, and garlic in another container. (Can be done up to 5 days ahead)

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  1. Heat a Dutch oven over medium-high heat. Add oil and then onions, poblanos, jalapenos, and garlic. Saute until softened, 4 to 5 minutes.

  2. Add chayote and stock. Bring to a simmer.

  3. When soup is simmering, stir in pork, coleslaw mix, and salsa.

  4. Simmer until chayote and coleslaw are tender, ~10 minutes.

  5. While soup simmers, chop cilantro.

  6. Remove soup from heat and stir in lime juice. Season with some salt and pepper. If you’d like the soup spicier, stir in some hot sauce.

  7. Divide soup between bowls and top with cilantro. Enjoy!



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