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Pork Verde Soup

This protein-rich soup is a sneaky way to include lots of vegetables in one dish. You can make it with chicken or pork and adjust the heat by using fewer jalapenos.
Skill Level: Intermediate. Serving Size: ~ 1 ½ cups.
Print Recipe
Total Time 2 hours 30 minutes
Servings: 8
Course: Soup
Calories: 330
Ingredients Method Notes

Ingredients
  

Chili Verde
  • 6 tomatillos, husked and rinsed
  • 3 jalapenos, stems removed (optional for extra heat)
  • 2 poblano peppers, stems removed
  • 2 onions, chopped (about 2 cups)
  • 1 T. fresh garlic cloves, peeled and minced
Pork
  • 2 T. olive or avocado oil
  • 2 ½ lbs. pork shoulder, cut into bite size pieces (can also use pork tenderloin or boneless chicken thighs)
  • salt and pepper to taste
  • 1 ½ cups water (or more depending on how thin or thick you want the sauce)
  • 2 T. lime juice
  • ½ cup fresh cilantro, chopped

Method
 

Make the Chili Verde
  1. Preheat oven to 400 degrees.
  2. Place whole tomatillos and peppers on a baking sheet and roast for 30 minutes, turning the vegetables over halfway through.
  3. Remove the baking sheet from the oven and cover with plastic wrap. Let this sit for 10 minutes or until cool enough to handle.
  4. Uncover and remove as much of the skin from the peppers as you can.
  5. You can also remove the seeds of any peppers if you don’t want it too spicy.
  6. Transfer the roasted vegetable to a blender or large food processor. Add the remaining chili verde ingredients. Blend until smooth. 
Cook the Protein & Allow to Simmer
  1. Heat a large heavy bottom pot over medium-high heat.
  2. Add cooking oil and pork (or chicken) to the pot. Season generously with salt and pepper. Sear the meat on all sides until nicely browned.
  3. Add the prepared chili verde to the pot and mix thoroughly, making sure to scrape the bottom of the pot with a spoon so you get all the brown bits.
  4. Cover the pot and lower the heat to a simmer and cook for 2-3 hours, until the pork or chicken is very tender. 
  5. Add the water, lime juice and cilantro. Stir until combined. Taste and season with more salt if necessary.
  6. Add a touch of apple cider vinegar if you want, but it isn’t necessary.
  7. Enjoy!

Notes

Nutrition Information: This comforting soup is high in protein and provides a sneaky amount of vegetables coming from the tomatillos and peppers. Gluten- free, nut free, dairy free.
Calories: 330, Fat: 21g, Protein: 27g, Carbohydrates: 6g, Fiber: 2g, Added Sugar: 0g, Sodium: 480mg