Here’s a cozy, flavorful recipe for Chile Verde Sopita, a lighter, comforting Mexican-style soup featuring tender pork in a tangy tomatillo and chile verde sauce.
Chile Verde Sopita
Servings: 4–6
Prep Time: 20 min
Cook Time: 40–50 min
Ingredients
- 1 lb pork shoulder or pork stew meat, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 lb tomatillos, husked, rinsed, and quartered
- 2–3 green chiles (like Anaheim, poblano, or jalapeño), roasted and chopped
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 1–2 tablespoons fresh lime juice
- Fresh cilantro, chopped, for garnish
- Optional toppings: diced avocado, shredded cheese, tortilla strips
Instructions
- Brown the pork:
Heat oil in a large pot over medium-high heat. Add pork cubes and brown on all sides. Remove pork and set aside. - Cook aromatics:
In the same pot, sauté onion and garlic until soft and fragrant, about 3–4 minutes. - Prepare the chile verde base:
While the onion cooks, roast or boil the tomatillos and chiles until soft. Blend them together with a little broth to make a smooth sauce. - Combine and simmer:
Return pork to the pot. Pour in the blended tomatillo-chile mixture and the remaining broth. Add cumin, oregano, salt, and pepper. Stir to combine. - Simmer the soup:
Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until pork is tender and flavors meld. - Finish:
Stir in fresh lime juice and adjust seasoning. - Serve:
Ladle into bowls and garnish with cilantro. Add optional toppings like diced avocado, shredded cheese, or tortilla strips.
Tips:
- For extra depth, add a small roasted poblano or jalapeño.
- This soup can be made ahead; it tastes even better the next day.
- Substitute chicken for pork if you prefer a lighter version.
I can also provide a quick weeknight version that uses pork tenderloin and canned green chiles if you want it faster. Do you want me to do that?
