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Hearty chickpea soup with tender pork, tomatoes, and Mexican spices. This protein-rich, fiber-packed family soup is a complete, healthy meal that warms and satisfies.
Cut pork shoulder into 1-inch cubes and season with half the salt and pepper. Heat a large soup pot over medium-high heat and add 1 tbsp olive oil. Brown pork pieces in batches for 4–5 minutes until golden on all sides; remove to a plate.
Reduce heat to medium. Add remaining olive oil to the pot, then sauté finely chopped onion, carrot, and celery for 4–5 minutes until onions are soft and translucent.
Add minced garlic and stir constantly for 1 minute until fragrant. Stir in ground cumin, oregano, and paprika, letting them bloom for 30 seconds.
Return the browned pork to the pot. Add chopped tomatoes, bay leaf, and 6 cups water. Bring to a gentle boil, skim off any foam, then lower heat to a steady simmer. Cover and cook for 60 minutes for pork to become tender.
Stir in chickpeas and diced potato. Adjust salt, cover, and simmer another 30 minutes, or until potatoes are tender and broth is flavorful. Remove bay leaf before serving.
