Caldo de Espinazo (Pork Rib and Vegetable Chilli Soup)
Pork ribs simmered until falling off the bone in a mild red chilli broth with corn, potato and carrot.
- Time2 hr 15
- LevelEasy
- Costabout £4.28 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the ribs, half of the onion, 2 cloves of garlic, the bay leaves and 1 tsp salt in a large pan with the water. Bring to the boil, skim off the foam, then cover and simmer for 1 hour.
60 min - 2
Meanwhile soak the chillies in boiling water for 15 minutes. Blend with the tomatoes, remaining onion, remaining garlic and 150 ml of the soaking water until smooth.
15 min - 3
Heat the oil in a frying pan, pour in the chilli purée and fry for 5 minutes, stirring, until darker and thicker.
5 min - 4
Stir the fried purée into the ribs and broth. Add the carrots, potatoes and corn and simmer for 25 minutes.
25 min - 5
Add the courgettes and cook for 10 minutes more, until all the vegetables are tender and the pork is falling from the bone.
10 min - 6
Taste for salt and serve in deep bowls with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.