Carnitas Soup — The Slow Simmer Before the Storm

Training camp starts next week and this week was all last-minute preparation: staff meetings, playbook finalization, conditioning tests. I've spent the spring building toward this moment and now it's here. The first year as head coach at a new program is the clearest test of whether your preparation matches your vision. I'll find out in August.

I gave a talk to the junior and senior classes on Tuesday — not about football, about accountability. About the difference between what you say you want and what you do every morning when no one's watching. I've been thinking about T.J. when I give these talks. I think about what he was at fifteen — the anger, the raw talent going sideways — and what he is now, committed to Colorado State, setting an alarm at six-thirty because he decided he was worth it. If I can make one more T.J. at this program I will have done something.

Jordan Rivera stayed after the talk to speak with me. He told me he was nervous about his senior year — not about the games, but about leading. About being the person the team looks to. I told him leadership isn't performance, it's service. You serve the players next to you. You make their jobs easier. You tell the truth when it's uncomfortable. If you do those things, the results follow. He listened carefully. He'll be ready.

Made chile verde this week — pork shoulder, tomatillos, green chile, garlic, slow-braised for three hours. The tomatillo acidity balances the fat of the pork in a way that keeps the dish bright even after that long in the pot. I think the key is adding a last round of fresh tomatillo right at the end, after the heat is off. The contrast between cooked and fresh in the same pot creates a complexity that slow cooking alone doesn't give you.

The chile verde I made this week got me thinking more broadly about what slow-cooked pork does for the mind — there’s something about committing three hours to a pot that forces patience, the same patience I’m asking of Jordan and every other player heading into this season. This carnitas soup scratches that same itch: long-braised pork, bold aromatics, the kind of depth you can only build with time. It’s what I want at the end of a week like this one, when everything finally goes quiet and you just need something real in a bowl.

Carnitas Soup

Prep Time: 20 min | Cook Time: 2 hrs 30 min | Total Time: 2 hrs 50 min | Servings: 6

Ingredients

• 2 lbs pork shoulder, cut into 2-inch chunks
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and diced
• 1 can (14.5 oz) diced tomatoes with green chiles
• 1 can (15 oz) hominy, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro, sliced radishes, sour cream, and warm tortillas for serving

Instructions

1. Sear the pork. Season pork shoulder chunks generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear pork on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate and set aside.
2. Build the base. Reduce heat to medium. Add onion to the same pot and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and jalapeños and cook 1 minute more until fragrant.
3. Add liquids and spices. Stir in cumin, chili powder, smoked paprika, and oregano, toasting the spices for 30 seconds. Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
4. Braise low and slow. Return the seared pork to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the pork is fork-tender and beginning to fall apart.
5. Shred and finish. Remove pork with a slotted spoon and shred with two forks. Return shredded pork to the pot. Stir in hominy and pinto beans. Simmer uncovered for 15 minutes to thicken slightly. Squeeze in lime juice and adjust seasoning.
6. Serve. Ladle into bowls and top with fresh cilantro, sliced radishes, and a dollop of sour cream. Serve with warm tortillas on the side.

Nutrition (per serving)

Calories: 420 | Protein: 38g | Fat: 16g | Carbs: 28g | Fiber: 6g | Sodium: 780mg