Pork and Pancetta Chili Soup (Low Carb)

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One of my closest pals came to hang out with me during the holiday this year. We’ve made it somewhat of a tradition to buy enough alcohol to last us days, watch terrible horror movies, and make nontraditional holiday meals together.

Neither of us have ever really been into typical holiday traditions and we were usually the stragglers left behind as everyone would leave the city to stay with family.

Though Christmas is usually the time of year that we stay put due to money, work, or general winter misery, he made the 3-4 hour drive to come visit. We have not lived in the same city for quite some time, and our Christmas tradition of everything in excess (drinking, eating, horror movies) was long overdue.

We came up with this recipe as somewhat of a recovery and comfort food after all of the drinking we had done and all of the heavy foods we had consumed. This soup is by no means “light”, but it was certainly lighter than everything else we had ingested in the previous days. Just the right amount of heat to clear our sinuses and just the right amount of vegetables to make us feel a bit better about ourselves.

  • 1 lb pork loin, cut into bite sized pieces
  • 50 g pancetta, roughly chopped
  • 2 red peppers, diced
  • 1 green pepper, diced
  • 1 large onion, diced
  • 3 medium tomatoes, quartered
  • 1 bulb garlic, minced
  • 3 jalapeños, diced
  • 4 cups chicken stock
  • 1/3 cup dry red wine
  • 2 green onions, minced
  • 2 tbsp red chili flakes
  • 1 tbsp thyme
  • 1 tbsp cayenne
  • 1 tsp sage
  • 1 tsp cumin
  • 3 tbsp olive oil, divided
  • Salt and pepper

Preheat oven to 375 degrees. Brush half of olive oil onto tomatoes, red peppers, green peppers, jalapenos, and sprinkle with salt, pepper, and 1 tbsp of chili flakes. Place in oven for 30-40 minutes, or until tomatoes have softened.

Heat the remainder of the olive oil in a large stock pot. Salt and pepper the pork and cook on medium heat until all sides are browned. Add the onions and cook until softened; about 5 minutes. Add the pancetta, garlic, the remainder of the chili flakes, thyme, cayenne, sage, and cumin. Stir until fragrant and add the wine and stock. Cover and bring heat up to boil.

Simmer for 20 minutes. Take the cover off the pot, add the green onions, and simmer another 10 to 15 minutes.

Garnish with avocado slices and some crisp up some pancetta slices in a frying pan to put on top.

Serves 4 – 6.


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