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pork soup with carrots

Chili Verde Pork Soup with Carrot Broth

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Soup
Cuisine Mexican
Servings 6 servings

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

When browning the pork, ensure it is in a single layer to achieve even cooking. The tomatillos add a tangy flavor, so adjust the lime juice to your taste preference. If you prefer a spicier soup, include the seeds of the jalapeño or add an additional pepper.
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