Pork Chile Verde Soup
This Pork Chile Verde Soup is perfect on a cold winter day. It's easy to throw together in the crockpot, and let it slow cook all day until you're ready to eat it. I got the recipe from my friend, Beth. I was hoping to have her join me in my kitchen so she could show you how she makes it, herself, but we weren't able to do that. So, instead, I followed the recipe she gave me. (Although, I'm certain I didn't follow it exactly the way the recipe was intended.) I first had her soup when she brought it to work one day, and it was so creamy and delicious, I never forgot it. It's not what you might consider an "authentic Mexican chile verde soup," especially because she adds Great Northern white beans and spinach to it, but it's good to try new things, and this is really yummy. Read on for the full recipe:
Ingredients
- 1-2 lbs. Boneless Pork Roast Cut into bite sized pieces
- 4-5 Fresh Tomatillos
- ½ Large Onion
- 5-6 Hatch Green Chiles
- 2 cloves Garlic
- ¾ tsp. Ground Cumin
- ½ tsp. Salt
- 2 cups Chicken Broth
- 1 15 oz. can Great Northern Beans Drained (I recommend 2 cans)
Optional:
- 1 cup Fresh Spinach Chopped
- 2 tsp. Lime Juice
Instructions
- Season cut pieces of pork with salt and pepper to taste and sear in oiled skillet over medium high heat.
- Transfer pork to crockpot.
- Peel husks from tomatillos and rinse off sticky residue in warm water. (Optional: Roast tomatillos on grill until they've got char marks.)
- Place tomatillos in blender, along with Hatch green chile, onion, garlic, cumin, and salt, and purée.
- Pour puréed chile & tomatillo mixture over pork meat in crockpot.
- Add chicken broth.
- Drain liquid from can of beans, and add beans to crockpot.
- Stir and cook on High for 3-4 hours, or on Low for 6-7 hours.
- Optional: Add chopped spinach and 2 tsp. lime juice at the end, and let cook an additional 30 minutes, until spinach is wilted.
- Serve with sour cream for additional creaminess, and garnish with fresh cilantro or parsley.
Video
Notes
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