Pork and Wild Rice Soup

Gluten Free
Health score
22%
Pork and Wild Rice Soup
41 min.
6
340kcal

Suggestions

This hearty and flavorful Pork and Wild Rice Soup is the perfect comfort food for a chilly day. With a blend of spices and herbs, this soup is packed with flavor and is sure to warm you up from the inside out. The tender pork and wild rice give this soup a satisfying texture, while the serrano chiles add a nice kick. The fresh avocado and cilantro add a bright, refreshing touch to the dish. This soup is not only delicious but also nutritious, with a good balance of protein, fat, and carbohydrates. It's also gluten-free, making it a great option for those with gluten sensitivities. The best part about this recipe is that it's easy to make and comes together in under an hour. So, if you're looking for a tasty and satisfying meal that won't take up too much of your time, this Pork and Wild Rice Soup is definitely worth trying!

This recipe is also very versatile and can be customized to your taste preferences. You can adjust the spiciness by adding more or less serrano chiles, and you can even add other vegetables of your choice. For a heartier meal, you can serve this soup with some crusty bread on the side. So, what are you waiting for? Get your pots and pans ready and dive into this delicious Pork and Wild Rice Soup!

Ingredients

  •  avocado peeled sliced
  • 24  baked tortilla chips 
  • 0.3 teaspoon pepper black freshly ground
  • 0.3 cup brown rice wild
  • 15 ounce black beans rinsed drained canned
  • 0.3 cup cilantro leaves fresh chopped
  •  garlic minced
  • 0.3 teaspoon kosher salt 
  • pound pork tenderloins trimmed cut into 1/2-inch pieces
  • 2.5 tablespoons juice of lime fresh
  • tablespoon olive oil extra-virgin divided
  • 0.3 cup onion finely chopped
  • teaspoon oregano fresh chopped
  • tablespoons queso fresco crumbled
  •  serrano chiles minced seeded
  • cup water 
  • 32 ounce frangelico fat-free

Equipment

  • frying pan
  • dutch oven

Directions

  1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Brown pork on all sides.
  2. Remove from pan.
  3. Heat remaining 1 1/2 teaspoons oil in pan, scraping pan to loosen browned bits.
  4. Add rice, onion, garlic, and chiles; saut 3 minutes or until onion is tender.
  5. Add pork, 1 cup water, oregano, broth, and beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro, juice, salt, and pepper; simmer 2 minutes. Top each serving with cheese, avocado, and chips.

Nutrition Facts

Calories340kcal
Protein28.58%
Fat31.16%
Carbs40.26%

Properties

Glycemic Index
37.46
Glycemic Load
5.05
Inflammation Score
0
Nutrition Score
21.737826150397%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Eriodictyol
0.14mg
Hesperetin
0.56mg
Naringenin
0.02mg
Luteolin
0.09mg
Isorhamnetin
0.33mg
Kaempferol
0.05mg
Myricetin
0.03mg
Quercetin
2.08mg

Nutrients percent of daily need

Calories:339.59kcal
16.98%
Fat:11.88g
18.27%
Saturated Fat:2.74g
17.13%
Carbohydrates:34.54g
11.51%
Net Carbohydrates:25.99g
9.45%
Sugar:0.97g
1.08%
Cholesterol:54.24mg
18.08%
Sodium:520.96mg
22.65%
Alcohol:0g
100%
Protein:24.51g
49.03%
Vitamin B1:0.96mg
63.94%
Vitamin B6:0.84mg
41.86%
Selenium:27.94µg
39.91%
Phosphorus:382.03mg
38.2%
Manganese:0.69mg
34.45%
Fiber:8.55g
34.22%
Vitamin B3:6.66mg
33.32%
Vitamin B2:0.45mg
26.3%
Potassium:790.86mg
22.6%
Magnesium:87.04mg
21.76%
Folate:78.53µg
19.63%
Zinc:2.62mg
17.5%
Copper:0.34mg
16.76%
Iron:2.89mg
16.04%
Vitamin B5:1.46mg
14.56%
Vitamin K:13.14µg
12.51%
Vitamin C:9.21mg
11.16%
Calcium:109.76mg
10.98%
Vitamin E:1.42mg
9.49%
Vitamin B12:0.51µg
8.5%
Vitamin A:197.06IU
3.94%
Vitamin D:0.35µg
2.34%
Source:My Recipes