Sopa de avena con cerdo – Ecuadorian oatmeal soup with pork
This Ecuadorian oatmeal soup with pork (Sopa de Avena con Cerdo) turns simple oats into a creamy, rich soup packed with tender pork and veggies!
Warm soup is what Ecuadorians reach for when they need a big bowl of comfort. This one is hearty, satisfying, and way more delicious than the simple ingredients would suggest. Give it a try next time you’re craving something warm and filling!
What is sopa de avena con cerdo?
This comforting oat soup with pork, also known as sopa de avena con cerdo, is a popular Ecuadorian soup.
There are several variations of this oat soup, you can replace the pork with chicken or beef. You can even use seafood. To prepare a vegetarian version you can omit the meat and add some cheese instead – very similar to this quinoa locro style soup.
One of the things I love about soups is that it’s very easy to adapt and customize them based on the ingredients you have available or your family’s likes/dislikes. I used carrots and potatoes, but you can replace them with other veggies if you prefer. I usually add freshly chopped cilantro or parsley to give some freshness at the end. You could also use basil, dill, or any herb you prefer. Have some spinach or kale that needs to be used? Throw it in during the last 5 minutes of cooking!
Ingredient Notes
- Oil: Gets everything started and helps bloom all those spices. You can use any of your favorite cooking oil.
- Red Onion: Adds sweetness and an essential flavor base.
- Garlic: For a depth of savory flavor and a delicious aroma.
- Achiote Powder: This gives the gorgeous orange-gold color! Achiote powder can generally be found in most stores in the international section, or online. If you can’t find it or don’t have it on hand, use a paprika instead.
- Ground Cumin: Adds warmth and earthiness that makes the soup feel cozy.
- Dried Oregano: For a layer of herby flavor.
- Pork: Go for something with a bit of fat like shoulder – it’ll be more tender and flavorful. Cut it into medium sized chunks before adding it to the soup.
- Carrots: Adds a pop of color and natural sweetness.
- Potatoes: Makes the soup hearty and filling!
- Water or Chicken Broth: Either works! Broth adds more flavor but water is totally fine too.
- Oats: The star of the show! They’ll melt down and make everything creamy.
- Cilantro: For a fresh garnish at the end. If you don’t like cilantro, you can use parsley instead.
- Green Onions: For a little crunch!
Tips for Success
- Toast the oats first if you have time. It adds a layer of toasty, warm flavor! Just toss them in a dry pan until they smell nutty.
- Cut your potatoes the same size so they all cook evenly. If you cut them into smaller pieces, add them after the pork has had a little bit of time to simmer so that they don’t get overly soft.
- If your soup gets too thick (especially leftover portions), just add a splash of broth to thin it out while warming it up.
Serving Suggestions
As a Meal:
This pork and oat soup is hearty enough to be served on its own. Top it with slices of avocado, a drizzle of aji hot sauce, and a squeeze of fresh lime juice for a complete and satisfying meal.
As an Appetizer or Side Dish:
Serve a smaller portion as an appetizer or side dish to complement larger Ecuadorian main courses like seco de pollo (stewed chicken), encocado de pescado (fish in coconut sauce), or fritada (fried pork). All of these can be served for either lunch or dinner!
Frequently Asked Questions
Can I make this ahead?
Absolutely! Like most soups, this oat soup with pork actually tastes even better the next day. When you’re ready to eat it, reheat it gently on the stovetop over medium-low heat. You’ll likely need to add a splash of broth or water since the oats continue to thicken the soup as it sits.
Can I freeze leftover soup?
Yep! This soup is perfect for batch cooking and freezing. Let it cool completely, then portion it into airtight containers or freezer bags (laying them flat for easy storage). It keeps well for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Ecuadorian oatmeal soup with pork (Sopa de avena con cerdo)
Ingredients
- 2 tbs of oil
- 1 red onion finely diced ~120 grams
- 2 garlic cloves minced or crushed
- ½ tsp ground achiote powder
- 1 tsp of ground cumin
- 1 tsp dried oregano
- 500 grams of pork for stew, cut into medium sized chunks
- 2 carrots peeled and diced ~160 grams
- 3 medium potatoes peeled and diced ~500 grams
- 8 cups of water or chicken broth
- 1 cup of oats lightly toasted ~120 grams
- 2 tbs freshly chopped cilantro or parsley
- 2 tbs finely chopped green onions/scallions
To serve:
- Avocado slices
- Aji style hot sauce
Instructions
- Heat the oil in a medium to large pot, add the diced red onion, crushed garlic, achiote powder, ground cumin, dry oregano and salt. Cook for 3-5 minutes over medium heat or until the onions are soft and translucent.
- Add the pieces of pork and potatoes, stir and mix until well coated with the onion refrito mix. Cook for about 5 minutes.
- Add the water or broth and bring to a boil.
- Cook for 35-40 minutes or until the meat and potatoes are tender.
- Add the oats and carrots, cook for another 15-20 minutes. Taste and add salt/pepper to taste.
- Mix in the chopped cilantro and green onions.
- Serve with avocado and your favorite aji style hot sauce.
Step by step preparation for Ecuadorian sopa de avena or oatmeal soup with pork and vegetables:
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