Every Helping
Sign in

Dinner recipe · from the recipe book

Pork Sopa de Fideo with Potatoes and Carrots

A smoky, chile-warmed tomato broth full of toasted thin noodles, tender pork tenderloin, soft potato and sweet carrot, finished with lime and cilantro.

Pork Sopa de Fideo with Potatoes and Carrots

Ingredients

  • 1 lb500 gPork tenderloincut into 3/4-inch cubes
  • 6 oz170 gPasta, drythin fideo or angel hair broken into 1-inch pieces
  • 1½ tbsp20 gCanola oil
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp32 gTomato paste
  • 4 cups960 gLow-sodium chicken broth
  • 1½ small250 gRed potatoescut into 1/2-inch cubes
  • 2 medium120 gCarrotssliced into thin coins
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced

Steps

  1. Before cooking, cube the pork tenderloin, dice the onion, mince the garlic and jalapeño, cube the red potatoes, slice the carrot, break the pasta, chop the cilantro and season the pork with half the salt and the black pepper.
  2. Heat half the canola oil in a Dutch oven over medium-high heat. Brown the pork tenderloin for 4 to 5 minutes, then move it to a plate; it will finish in the soup.
  3. Lower the heat to medium and add the remaining half of the canola oil. Add the broken pasta and stir for 3 to 4 minutes until golden brown, then push it aside.
  4. Add the onion, jalapeño and garlic and cook 3 minutes until soft. Stir in the tomato paste, cumin, smoked paprika and oregano and cook 1 minute.
  5. Pour in the diced tomatoes and chicken broth, then add the red potatoes, carrot and the remaining half of the salt. Bring to a boil, cover partly and simmer 10 minutes.
  6. Return the pork and its juices to the pot and simmer 8 to 10 minutes, until the potatoes and noodles are tender and the pork reaches 145°F (63°C) inside.
  7. Turn off the heat and stir in the lime juice. Ladle into bowls and top with the avocado and cilantro.

Contains: Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book