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Pork Chile Verde Soup

December 25, 2015

Such a soul and tummy warming soup. And even more pleasing than its taste, is its simplicity. It really is a "dump soup". I enjoy using my cast iron Dutch Oven, but you could easily use a crock pot or a giant pot. FYI... this recipe makes a TON of soup. We ate half and froze half. This is the second time I have done this too; so I know it reheats just fine.  And even as a food blog “writer”, there are nights when this busy mommy of two is oh so thrilled to have something in the freezer that just needs to be reheated. I often make large batches of soups, my goat cheese and butternut squash enchiladas, and a few other things, so that I can have great food on hand. There are very few “freezer meals” I am fond of. But when I find things that freeze well, I almost always make a double batch.

Considering this soup contains a great deal of canned goods, the depth of flavor is quite surprising. It really is quite yummy if I do say so. It is hearty and filling, but not too calorically dense. It has spice, but is mild enough. And if you’re craving Mexican, it is probably out of your typical repertoire. I made it for the first time a few months ago and was curious as to how I hadn’t stumbled across it earlier. But just when you think you know everything Pinterest goes and shows you that you don’t. So thank you Pinterest for introducing me to something I was unfamiliar with. And thank you me for making it well.

 

Ingredients:

 

48 oz chicken broth

1 cup wild rice

2- 15.5 oz can pinto beans

10 oz green canned green chilis, diced

28 oz can green chili sauce

4-5 celery stalks

½ yellow onion

1 tbsp olive oil

3 limes

1 bushel cilantro

5-6 garlic cloves

1 tbsp cumin

1 tbsp coriander

3 cups cooked pulled pork (you could always use shredded chicken or beef if you didn’t have pork)

red pepper, flakes to taste

Cholula, optional

cheese and/or sour cream, optional

 

Instructions:

  1. Dice the celery, the onion and the garlic. Add it to your Dutch Oven, along with olive oil and sauté until browning and fragrant. This should be roughly 5-7 minutes. Add the ingredients to a blender, along with the juice of the 3 limes and blend until smooth.

  2. Return the blended ingredients and then begin “dumping”. Add the chicken broth, green chili sauce, canned green chilis, uncooked rice, canned beans, cumin, coriander, red pepper flakes, pulled pork (or whatever meat you use) and chopped cilantro leaves.

  3. Allow the soup to cook on a medium heat for 45 minutes or so, or until your rice is cooked.

  4. You may top with sour cream, more cilantro, shredded cheese, crumbling cheese and Cholula (or any other hot sauce). It is up to you.

That is it! 3 or 4 steps! Ta-Da!

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