Pork Verde Soup
Warm up with a bowl of Pork Verde Soup, a zesty and hearty dish bursting with bold, tangy flavors and packed with wholesome ingredients. Tender cubes of seared pork shoulder are simmered to perfection with vibrant tomatillos, smoky poblano peppers, and a touch of heat from jalapeño, creating a savory broth infused with aromatic spices like cumin and oregano. Brightened with fresh cilantro and lime juice, this soup is as refreshing as it is comforting. Ready in just under two hours, it’s ideal for weeknight dinners or weekend gatherings. Garnish with crunchy radishes, creamy avocado, and crisp tortilla chips for a delightful finishing touch. Perfect for fans of Mexican-inspired recipes, Pork Verde Soup is a must-try for anyone craving a nourishing, flavor-packed meal!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 medium tomatillos, husked and quartered
- 2 large poblano peppers, seeded and diced
- 1 medium jalapeño, seeded and minced
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 cup cilantro, chopped
- 2 tablespoons lime juice
- 4 medium radishes, thinly sliced (for garnish)
- 1 medium avocado, diced (optional for garnish)
- 1 cup tortilla chips (optional for garnish)
Instructions
Pat the pork shoulder dry with paper towels and cut it into 1-inch cubes. Season the pork with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed pork in batches, searing each side for 2-3 minutes until browned. Remove the browned pork and set aside on a plate.
In the same pot, add the diced onion and sauté for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Add the tomatillos, poblano peppers, and jalapeño to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release juices.
Return the browned pork to the pot. Add the chicken broth, oregano, cumin, and the remaining 1 teaspoon of salt. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 60 minutes, stirring occasionally, until the pork is tender and the flavors are well blended.
Taste the soup and adjust the seasoning if necessary. Stir in the chopped cilantro and lime juice right before serving.
Ladle the soup into bowls and garnish with sliced radishes, diced avocado, and tortilla chips, if desired.
Serve hot and enjoy this zesty and comforting Pork Verde Soup!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
