Giant White Corn and Pork Soup (Crock Pot)

The scent of this soup always takes me back to my abuela’s kitchen. I remember sitting at her worn wooden table, the aroma of simmering pork and the slightly sweet fragrance of the giant white corn filling the air. She’d ladle steaming bowls of this comforting soup, the kernels bursting open like tiny flowers, and tell stories of her childhood, tales as warm and nourishing as the soup itself. This isn’t just a meal; it’s a hug in a bowl, a taste of heritage, and a reminder of simpler times.

Recipe Overview

• Prep Time: 24 hours 30 minutes
• Cook Time: 16-20 hours
• Total Time: 40-44 hours
• Servings: 4-6
• Yield: 6-8 servings
• Dietary Type: Gluten-Free

Ingredients

• 8 ounces giant white dried corn kernels
• 2 lbs pork stew meat, cubed
• 1 tablespoon vegetable oil
• 1 large tomatoes, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 jalapeno peppers, seeded and minced
• 2 teaspoons sazon goya con culantro y achiote
• 1 (14 ounce) can chicken broth
• Salt and pepper, to taste
• Chopped cilantro, for garnish (optional)

Equipment Needed

• Crock Pot (slow cooker)
• Large skillet
• Measuring cups and spoons

Instructions

1. Begin by soaking the dried corn kernels in a large bowl filled with cold water overnight. This rehydrates the corn, ensuring it cooks evenly and becomes tender in the soup. This soaking process typically requires 12-14 hours.

2. The next day, drain the soaked corn, rinse it thoroughly, and transfer it to your crock pot. Cover the corn with fresh cold water – ensure the water level is well above the corn, as it will absorb a significant amount of liquid during cooking.

3. Set the crock pot to LOW heat and cook the corn for 10 to 12 hours, or until the kernels are soft and tender enough to bite through. The exact cooking time may vary depending on your crock pot, so it’s best to check for tenderness periodically after the 10-hour mark. Alternatively, some Hispanic markets sell prepared corn kernels in a plastic bag in the refrigerated case, next to the prepared masa, which simplifies prep.

4. While the corn is cooking in the crock pot, prepare the pork. Heat the vegetable oil in a large skillet over medium-high heat.

5. Add the cubed pork stew meat to the hot skillet and brown it on all sides. Browned meat adds a depth of flavor to the soup, so don’t skip this step. You may need to do this in batches to avoid overcrowding the pan and ensure even browning.

6. Once the pork is browned, remove it from the skillet and transfer it to the crock pot with the cooked corn.

7. Deglaze the skillet by adding a small amount of water to the hot pan. Scrape up any browned bits from the bottom of the pan with a spoon or spatula. These flavorful bits, known as fond, will add even more richness to your soup.

8. Pour the deglazing liquid (including all those flavorful browned bits) into the crock pot along with the pork and corn.

9. Add the remaining ingredients to the crock pot: the chopped tomatoes, chopped onion, minced garlic, minced jalapeno peppers, sazon goya con culantro y achiote, and chicken broth.

10. Add enough water to the crock pot to cover all the ingredients. Stir everything together to ensure the seasonings are evenly distributed.

11. Cover the crock pot and cook on LOW for an additional 6 to 8 hours. During this time, the corn will continue to cook and “open” up, resembling popcorn. The pork will become incredibly tender, and the flavors will meld together beautifully.

12. Before serving, taste the soup and adjust the seasoning with salt and pepper to your liking.

13. Ladle the Giant White Corn and Pork Soup into bowls and garnish with chopped cilantro, if desired. Serve hot and enjoy!

Expert Tips & Tricks

• Spice it up: If you prefer a spicier soup, leave the seeds in one or both of the jalapeno peppers, or add a pinch of red pepper flakes to the crock pot.
• Richness Factor: For a richer, more flavorful soup, consider using pork broth instead of chicken broth.
• Corn Perfection: Be patient with the corn! The long cooking time is essential for achieving that perfectly tender, slightly popped texture.
• Make Ahead Magic: You can easily prepare the corn and pork browning steps the day before. Store them separately in the refrigerator and combine them in the crock pot the next day for easier assembly.

Serving & Storage Suggestions

Serve this hearty soup hot, garnished with fresh cilantro. It’s a complete meal on its own, but you can also serve it with warm tortillas or crusty bread for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Reheat the soup gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	520 kcal	N/A
Calories from Fat	294 g	57%
Total Fat	32.7 g	50%
Saturated Fat	10.5 g	52%
Cholesterol	143 mg	47%
Sodium	444 mg	18%
Total Carbohydrate	5.7 g	1%
Dietary Fiber	1.2 g	4%
Sugars	3 g	11%
Protein	47.8 g	95%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Version: Substitute the pork with mushrooms or sweet potatoes for a vegetarian option. Use vegetable broth instead of chicken broth.
• Spicy Tomato Twist: Use a 14 oz. can of diced tomatoes with chilis instead of the fresh tomato and jalapeno. Adjust salt accordingly (use about 1 1/2 teaspoons if using canned tomatoes).
• Herbaceous Notes: Add a sprig of fresh epazote (if available) to the crock pot for an authentic Mexican flavor. Remove before serving.
• Faster Cooking: While the slow cooker method is preferred for flavor development, you could adapt this to a stovetop recipe. After browning the pork, add all ingredients to a large pot, bring to a boil, then reduce heat and simmer for 2-3 hours, or until the pork and corn are tender. You may need to add more liquid as it cooks.

FAQs (Frequently Asked Questions)

Q: Can I use canned corn instead of dried?
A: While dried corn provides the best texture and flavor, you can use canned corn in a pinch. Reduce the initial cooking time significantly (add canned corn in the last 1-2 hours of cooking).

Q: How do I know when the corn is cooked enough?
A: The corn is done when it’s tender enough to bite through easily and the kernels have “opened” up, resembling popcorn.

Q: Can I make this soup in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Follow the same steps for browning the pork, then add all ingredients to the Instant Pot. Cook on high pressure for 45-60 minutes, followed by a natural pressure release.

Q: Is this soup spicy?
A: This recipe is mildly spicy, thanks to the jalapenos. You can adjust the spice level by removing the seeds and membranes from the jalapenos or using fewer jalapenos.

Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add other vegetables like chopped carrots, celery, or bell peppers to the crock pot along with the other ingredients.

Final Thoughts

I truly hope you give this Giant White Corn and Pork Soup a try. It’s more than just a recipe; it’s an invitation to create memories, share flavors, and savor the simple joy of a home-cooked meal. Whether you’re looking for a comforting weeknight dinner or a dish to share with loved ones, this soup is sure to please. Don’t hesitate to experiment with variations and substitutions to make it your own. And please, let me know what you think! I’d love to hear about your experience and any creative twists you add to this classic recipe.