Guatemala Sopa de Chiles Rojos with Egg Noodles
A vibrant Guatemalan chile soup built on a rich broth of rehydrated dried red chiles, cumin, and achiote. Tender pork shoulder simmers until melt-in-your-mouth soft, while fresh corn kernels and thin egg noodles add body and comfort. Finished with a squeeze of lime and scattered cilantro, this rustic stovetop soup delivers authentic heat and depth in every bowl.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 35 min
- Makes
- 6 servings (about 10 cups)
Steps
Before you start
- Have all ingredients measured and prepped before you begin
- Toast the dried chiles to bloom their flavor—do not skip this step
- Use bone-in pork shoulder for richer broth; boneless works too
- Achiote paste (annatto) is essential for authentic color and earthy flavor; find it in Latin markets or online
Toast and rehydrate chiles
- Heat a dry 10–12 inch skillet over medium heat for 1 minute.
- Add the guajillo and ancho chiles in a single layer.
- Toast, turning once with tongs, for about 1–2 minutes per side until fragrant and slightly darker but not blackened.
- Transfer to a bowl, cover with 2 cups of hot water, and let soak for 10 minutes until softened.
- Drain, reserving 1 cup of the soaking liquid.
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Ready when: Chiles are pliable and dark burgundy; soaking liquid looks reddish
Tip: Toast the chiles briefly to bloom their flavor without burning them—burnt chiles taste bitter and will ruin the soup
Sear pork
- Pat the pork cubes dry with paper towels.
- Heat 2 tbsp (30 ml) olive oil in a large heavy-bottomed pot (6–8 quart) over medium-high heat until shimmering, about 2 minutes.
- Working in batches to avoid crowding, add the pork and sear on two sides until browned, about 3–4 minutes per batch.
- Do not stir constantly; let each side develop color.
- Transfer seared pork to a plate.
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Ready when: Pork is golden brown on two sides
Tip: Searing develops flavor; if the pot is too crowded, the meat will steam instead of brown
Make chile paste
- Transfer the softened chiles and reserved 1 cup soaking liquid to a blender or food processor.
- Add the roughly chopped onion and peeled garlic.
- Blend on high until completely smooth, about 1–2 minutes, scraping down the sides as needed.
- The paste should be deep burgundy and pourable.
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Ready when: Mixture is smooth with no visible chile or garlic chunks
Tip: A smooth puree will distribute evenly throughout the broth and give the soup a silky texture
Build broth base
- Pour the chile paste into the same pot with the seared pork (do not clean the pot; the browned bits add flavor).
- Stir for 2 minutes over medium heat to coat the pork and cook off some of the raw chile flavor.
- Add the achiote paste and ground cumin, stirring until completely incorporated, about 1 minute.
- Pour in 8 cups (1920 ml) broth and 2 cups (480 ml) water.
- Bring to a simmer over medium-high heat, stirring occasionally.
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Ready when: Mixture is simmering with small, regular bubbles breaking the surface
Tip: Do not rinse the chile paste off the bottom of the pot—those caramelized bits are flavor gold
Simmer pork until tender
- Once the broth reaches a simmer, reduce heat to medium-low and cover partially (lid slightly ajar).
- Simmer gently for 45–50 minutes, stirring occasionally, until the pork is fork-tender and almost falling apart.
- Skim any foam that rises to the surface in the first 10 minutes.
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Ready when: Pork cubes shred easily when pressed with a wooden spoon; broth is rich, deep red, and fragrant
Tip: Keep the heat low and steady—a rolling boil will make the pork tough and cloud the broth
Add corn and noodles
- Stir in the corn kernels (fresh or frozen; no thawing needed).
- Increase heat to medium-high and bring back to a rolling boil.
- Add the dried egg noodles, stirring to prevent sticking.
- Cook uncovered for 6–8 minutes, stirring occasionally, until the noodles are just al dente and tender but not mushy.
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Ready when: Noodles bend easily without snapping; corn kernels are soft and sweet
Tip: Don't overcook the noodles—they will continue to soften slightly as the soup cools in the bowl
Season and finish
- Taste the soup and season generously with kosher salt and freshly ground black pepper.
- Ladle into bowls and serve immediately with lime wedges and a scatter of fresh cilantro.
- Each diner can squeeze lime over their bowl and add cilantro to taste.
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Ready when: Soup is hot and fragrant; salt dissolves immediately
Tip: Lime juice brightens all the flavors—don't skip it; add cilantro generously for fresh herbal notes
Good to know
Tips
- Achiote (annatto) paste is the soul of this soup—it gives the signature earthy, slightly peppery flavor and vivid color. Find it in the Latin or international aisle of most grocery stores, or order online.
- Toast the dried chiles before soaking to bloom their natural oils and deepen the flavor—it's a crucial step that transforms the soup from flat to complex.
- The pork can be tenderized up to 2 days ahead; the flavors actually improve as the meat sits in the chile broth. Add the corn and noodles just before serving for the best texture.
- Lime is essential here—it cuts the richness of the pork and the earthiness of the achiote, brightening every spoonful. Always serve with lime wedges.
Make ahead
Prepare the soup up to the end of Step 5 (after the pork is tender but before adding corn and noodles). Cool, cover, and refrigerate for up to 2 days. Reheat gently over medium heat until simmering, then proceed with Step 6 to add the corn and noodles.
Storage & reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles will absorb liquid and soften; add a splash of broth or water when reheating to loosen. Do not freeze; the noodles become mushy after thawing. Reheat gently over medium heat, stirring occasionally, until steaming.
Substitutions
- dried guajillo chiles → New Mexico dried chiles or California dried chiles. Guajillos are mild and fruity; substitutes are slightly spicier but will give a similar body and color to the broth
- achiote (annatto) paste → Ground achiote (annatto) powder (use 1 tsp / 2 g), mixed into the broth. Achiote paste includes oil and spices; powder alone gives the signature color but may lack depth—adjust to taste
- pork shoulder, bone-in or boneless, cut into 1½-inch cubes → Beef chuck or chicken thighs, cut the same size. Beef will need 60 minutes to tenderize; chicken thighs only 25–30 minutes. Adjust simmering time accordingly
- dried fine egg noodles → Thin rice noodles or small pasta shapes (ditalini, orzo). Rice noodles cook faster (3–4 minutes); adjust timing accordingly
