Imagine a steaming bowl of chili verde pork soup, its rich, verdant hue hinting at the flavors within.
Feel the tender pork that falls apart at the touch of your spoon, and inhale the fragrant blend of earthy cumin, citrusy tomatillo, and fresh cilantro.
This dish isn’t just a meal; it’s a comforting embrace after a long day. I cherish this soup for its ability to transform a hectic weeknight into a cozy family evening, or elevate a simple Sunday supper into a feast.
I recall a particularly chilly winter evening when this soup warmed my family from the inside out, its vibrant flavors breaking the monotony of the everyday.
Whether you’re looking for a quick dinner fix or a heartwarming weekend treat, this recipe has been my trusty go-to. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and tender pork.
- Uses pantry staples like cumin, oregano, and chicken broth.
- Offers a healthy meal option with fresh vegetables and lean protein.
- Simplifies meal prep with a one-pot cooking method.
- Freezes beautifully for convenient future meals.
Ingredients
- 2 pounds pork shoulder, cubed — choose well-marbled meat for tenderness.
- 1 tablespoon olive oil — opt for extra virgin for richer flavor.
- 1 teaspoon salt — adjust to taste.
- 1 teaspoon black pepper — freshly ground is best.
- 1 onion, diced — use white or yellow for sweetness.
- 3 cloves garlic, minced — fresh garlic enhances aroma.
- 2 cups carrots, peeled and chopped — organic preferred for better taste.
- 4 cups chicken broth — use low-sodium for healthier option.
- 2 cups tomatillos, husked and chopped — verify they’re ripe for tanginess.
- 1 jalapeño, seeded and chopped — omit seeds for milder heat.
- 1 teaspoon cumin — ground fresh for stronger flavor.
- 1 teaspoon oregano — dried oregano works well here.
- 1 lime, juiced — fresh lime provides best acidity.
- 1/4 cup cilantro, chopped — add just before serving for freshness.
Step-by-Step Method
Heat the Olive Oil
Begin by heating the olive oil in a large pot over medium heat. This will prepare the pot for browning the pork, guaranteeing that it achieves a nice, golden crust. The oil should be shimmering before adding any ingredients.
Make certain the entire bottom of the pot is coated with oil to prevent sticking.
Season & Brown the Pork
Season the cubed pork shoulder with salt and pepper. Add the seasoned pork to the pot in a single layer, allowing each piece to brown evenly on all sides.
This step is vital for developing a rich flavor base for the soup. Once browned, remove the pork from the pot and set it aside.
Sauté the Onion & Garlic
In the same pot used for the pork, add the diced onion and minced garlic. Sauté these ingredients until the onions become translucent and the garlic is fragrant.
This process should take about 3-4 minutes, enhancing the soup’s aromatic profile.
Cook the Carrots
Add the peeled and chopped carrots to the pot. Cook them for approximately 5 minutes, stirring occasionally.
This step helps to soften the carrots slightly and incorporate their sweetness into the soup. Make sure they’re evenly distributed among the sautéed onions and garlic.
Boil the Broth
Pour the chicken broth into the pot and bring it to a boil. This will deglaze the pot, lifting any flavorful bits stuck to the bottom.
Letting the broth reach a rolling boil guarantees that it’s hot enough to cook the remaining ingredients thoroughly.
Add Tomatillos & Spices
Introduce the chopped tomatillos, seeded jalapeño, cumin, and oregano to the pot. Stir these ingredients well, ensuring they’re evenly distributed in the broth.
The tomatillos and spices will infuse the soup with a tangy and aromatic flavor profile.
Simmer with Pork
Return the browned pork to the pot. Cover the pot with a lid and allow the soup to simmer for 1 hour.
This slow cooking process tenderizes the pork, allowing it to absorb the vibrant flavors of the broth and vegetables.
Rest & Blend the Soup
Remove the pot from the heat and let the soup rest for 10 minutes. Then, transfer the soup in batches to a blender.
Blend until smooth for a creamy texture. Be cautious of the hot liquid when blending, making sure the lid is secure.
Heat & Season
Return the blended soup to the pot and heat it through. Stir in the freshly squeezed lime juice and chopped cilantro just before serving.
Adjust the lime juice to your taste preference, and mix well to incorporate the fresh flavors into the soup.
Ingredient Swaps
- For a leaner option, you can substitute pork shoulder with chicken breast or turkey, which will also reduce the cooking time.
- If tomatillos are unavailable, green tomatoes can be used as an alternative, though the flavor will be less tangy.
- To make the soup vegetarian, replace the pork with chickpeas or tofu and use vegetable broth instead of chicken broth.
You Must Know
- Brown Pork Evenly: Confirm the pork shoulder is cubed and spread in a single layer in the pot to achieve an even browning and enhance the flavor of the soup.
- Sauté Onions Thoroughly: Make sure the onions are sautéed until translucent to release their sweetness, which will contribute to the overall depth of flavor in the soup.
- Blend in Batches: When blending the soup, do it in batches to avoid overfilling the blender, which could result in spills or an uneven texture.
- Adjust Lime Juice: The tomatillos bring a tangy note to the soup, so after blending, taste and adjust the lime juice according to your preference for acidity.
- Add Heat Carefully: If you enjoy a spicier soup, include the seeds of the jalapeño or even add an extra pepper.
However, be cautious and add gradually to avoid overpowering the other flavors.
Serving Tips
- Serve with warm corn tortillas or crusty bread for dipping.
- Garnish with additional fresh cilantro and a lime wedge for extra zest.
- Pair with a side of Mexican rice or a simple green salad.
- Top with sliced avocado for a creamy texture contrast.
- Enjoy alongside a revitalizing glass of horchata or a cold Mexican beer.
Storage & Make-Ahead
Chili Verde Pork Soup with Carrot Broth can be stored in the refrigerator for up to 3 days.
It also freezes well, maintaining its flavor for up to 3 months.
For make-ahead convenience, prepare the soup base and freeze.
Add fresh cilantro and lime juice when reheating.
Reheating
To gently reheat Chili Verde Pork Soup, use the stovetop on low heat.
Stir occasionally.
Alternatively, use the microwave in short intervals or the oven at 300°F until warmed.
Mexican Culinary Heritage
As we wrap up the practicalities of reheating, I find myself drawn to the deeper roots of this flavorful dish.
Mexican culinary heritage is a tapestry woven from vibrant traditions and rich flavors. My first taste of chili verde felt like opening a door to a culture brimming with passion and history.
I remember standing in a bustling Mexican market, the air perfumed with spices, watching as a señora expertly crafted a stew with tomatillos and chiles. Her hands moved like they were part of the landscape, each movement a demonstration of generations of culinary wisdom.
This soup, with its zesty lime and fragrant cilantro, captures that essence. It’s not just food; it’s a story, a connection to a timeless tradition.
Final Thoughts
Give this Chili Verde Pork Soup a try for a comforting meal with a tangy twist!
Feel free to adjust the spice level to your liking by playing with the amount of jalapeño or lime juice.
Enjoy!
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Pork?
Absolutely, you can swap pork with chicken or beef. I once used chicken thighs, and they turned out deliciously tender. Just adjust cooking time accordingly. I’d love to hear how your version turns out!
How Can I Make the Soup Vegetarian?
I’d swap the pork for hearty vegetables like mushrooms or zucchini. Once, I used chickpeas, and it was a hit! Just season them well, maybe add some smoked paprika for depth. You’ll love the rich, wholesome flavor.
What Is the Best Way to Thicken the Soup?
I’ve found that blending in some cooked potatoes works wonders for thickening soup. Once, I tried adding cornstarch, but the texture wasn’t right. Potatoes add a lovely creaminess and subtle flavor that’s hard to beat.
Can I Use Canned Tomatillos Instead of Fresh Ones?
Absolutely, you can use canned tomatillos! I once ran out of fresh ones and reached for canned. The soup turned out just as tangy and delicious. Just remember to drain them well before adding to the pot.
How Long Can the Soup Be Frozen for Later Use?
You can freeze the soup for up to three months. I once made a big batch, froze it, and enjoyed a cozy bowl months later. It’s like a delicious time capsule waiting to warm your soul!
Chili Verde Pork Soup with Carrot Broth
Equipment
- 1 Large pot
- 1 Blender
- 1 Chef's knife
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
Ingredients
- 2 pound pork shoulder cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion diced
- 3 clove garlic minced
- 2 cup carrots peeled and chopped
- 4 cup chicken broth
- 2 cup tomatillos husked and chopped
- 1 jalapeño seeded and chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 lime juiced
- 1/4 cup cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Season pork with salt and pepper, then add to the pot and brown on all sides.
- Remove pork from the pot and set aside.
- In the same pot, add onion and garlic, sauté until onions are translucent.
- Add carrots to the pot and cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add tomatillos, jalapeño, cumin, and oregano to the pot.
- Return pork to the pot, cover, and simmer for 1 hour.
- Remove soup from heat and let it rest for 10 minutes.
- Transfer soup in batches to a blender and blend until smooth.
- Return blended soup to the pot and heat through.
- Stir in lime juice and cilantro before serving.
Notes
