There’s a certain kind of meal that doesn’t just feed your body, it warms your soul. This Chile Verde Soup is exactly that. Born from my deep love for the slow simmered, complex flavors of traditional Mexican stews but designed for the modern home cook, this recipe is a weeknight hero disguised as a weekend project. Imagine tender chunks of pork, falling apart at the touch of your fork, swimming in a vibrant, tangy, and gently spicy green broth, with comforting beans and rice nestled throughout. It’s a hug in a bowl, a flavor fiesta, and the answer to your chilly evening cravings. Let’s make a pot of pure comfort.
The Story & Context: A Modern Take on a Classic
The Inspiration:
My inspiration for this soup comes from the unforgettable bowls of Chile Verde I’ve had in taquerias and from street vendors; dishes where the pork is the undisputed star, simmered for hours until it’s impossibly tender. I wanted to capture that soulful depth of flavor but in a simpler, soup ier format perfect for cozy dinners at home. By using a fantastic store bought Chile Verde salsa as a flavor packed base, we skip the step of roasting and blending fresh tomatillos and peppers, making this incredibly approachable without sacrificing an ounce of that authentic, tangy, savory goodness. This is home cooking at its most satisfying and achievable.
Flavor Profile:
This soup is a symphony of **bright, savory, and earthy** flavors. The initial tang from the lime and tomatillo based salsa is incredible, followed by the **deep, rich umami of slow cooked pork** and the warm, earthy notes of cumin and coriander. The jalapeños provide a **gentle, building heat** that warms rather than overwhelms. Texturally, it’s pure comfort: **meltingly tender pork**, creamy pinto beans, and soft rice in every spoonful of the robust, slightly thickened broth. It’s complex, hearty, and utterly delicious.
Expert Tips & Tricks for the Perfect Pot of Soup
Success Tips:
- Brown for Bonus Flavor (Optional but Recommended): For an even deeper flavor, pat the pork cubes dry and brown them in batches in a little oil in your Dutch oven before adding the lime juice and spices. Those browned bits (fond) are flavor gold!
- The Low & Slow Simmer is Key: Don’t rush the initial cooking of the pork. The long, gentle simmer in the lime spice mixture is what breaks down the tough connective tissue, resulting in that perfect, fork tender texture.
- Control Your Heat: The spice level can be easily managed by the jalapeños. For less heat, remove the seeds and membranes before mincing. For more heat, leave them in or add a serrano pepper.
Make Ahead & Storage:
- Make Ahead Champion: This soup tastes even better the next day! The flavors have more time to meld. You can make the entire soup 1-2 days in advance.
- Storing Leftovers: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a pot on the stove over medium low heat, stirring occasionally. The rice will continue to absorb liquid, so have a little extra chicken broth on hand to thin it to your desired consistency. You can also reheat single portions in the microwave.
Freezing Instructions:
This soup freezes exceptionally well, making it a perfect meal prep star. Cool the soup completely and transfer to freezer safe containers or bags, leaving about an inch of space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop. Note: The texture of the rice may become a little softer after freezing and reheating, but the flavor will be outstanding.
Step by Step Instructions
1Prep the Pork: Trim any large pieces of excess fat from the pork shoulder. Cut the meat into 2 inch cubes. Pat dry with paper towels if you plan to brown them (see tip above).
2Start the Braise: Place the pork cubes into a large Dutch oven or heavy bottomed pot with a lid. Add the fresh lime juice, minced garlic, chili powder, ground coriander, ground cumin, and salt. Add just enough water to barely cover the pork (about 1 cup as per recipe, but check the level).
3Initial Cook: Bring the pot to a boil over high heat. Once boiling, immediately cover with the lid and reduce the heat to medium low. Let it simmer gently for 30 minutes. This starts the tenderizing process.
4Reduce & Concentrate: After 30 minutes, remove the lid. Increase the heat to medium (or a steady simmer) and let the pot cook uncovered for about 1 hour and 45 minutes. The liquid will reduce substantially, concentrating the flavors around the pork. Stir occasionally.
5Add Aromatics: Once the liquid has reduced, add the diced onion and minced jalapeño to the pot. Cook, stirring, for about 5-7 minutes, until the vegetables have softened.
6Build the Soup Base: Pour in the 1 cup of water and the 4 cups of low sodium chicken broth. Add the entire jar of Chile Verde salsa and the rinsed, drained pinto beans. Stir well and bring the mixture back up to a boil.
7Cook the Rice: Once the soup is boiling, stir in the 1/2 cup of long grain rice. Reduce the heat to maintain a simmer, cover the pot, and cook for 18-20 minutes, or until the rice is tender.
8Serve & Garnish: Remove the pot from the heat. Ladle the hot soup into deep bowls. Garnish generously with fresh chopped cilantro, a dollop of cool sour cream, and a lime wedge on the side for squeezing over the top.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: This recipe is naturally gluten free. Always double check your chicken broth and salsa labels to ensure no gluten containing additives.
- Dairy Free: Simply omit the sour cream garnish or use a dairy free alternative like plain, unsweetened coconut yogurt.
- For the Pork: Boneless, skinless chicken thighs are an excellent substitute. Reduce the initial covered simmer to 20 minutes and the uncovered simmer to about 30-40 minutes, or until the chicken is very tender.
- Vegetarian/Vegan: Omit the pork. Use 2 cans of rinsed, drained pinto or cannellini beans and a extra can of beans or diced potatoes for heartiness. Use vegetable broth instead of chicken broth. Sauté the onions and jalapeños first, then proceed from the “Build the Soup Base” step, simmering for 20 minutes to meld flavors before adding the rice.
- Common Substitutes:
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- Chile Verde Salsa: If you can’t find it, use a 16 oz can of tomatillos (drained) blended with 1-2 roasted poblano peppers and a handful of cilantro as a quick homemade version.
- Pinto Beans: Great Northern beans, cannellini beans, or even hominy (posole) make wonderful substitutes.
- Long Grain Rice: You can use white or brown rice. For brown rice, you may need to add it earlier and simmer for 40-45 minutes, adding a bit more liquid as needed.
Serving Suggestions
Side Dish Pairings:
This soup is a hearty meal all on its own! For a complete feast, serve it with warm, soft flour tortillas or crispy tortilla chips for dipping and scooping. A simple shredded cabbage slaw with a lime vinaigrette or a side of Mexican street corn salad (Esquites) adds a wonderful fresh, crunchy contrast.
Wine/Drink Pairing:
The tangy, spicy notes in the soup pair beautifully with a crisp, citrusy white wine like Sauvignon Blanc or a dry Riesling. For a beer, a light Mexican lager (like Modelo Especial) or a hoppy IPA to cut through the richness is perfect. For a non alcoholic option, a classic Agua Fresca (like watermelon or pineapple) or sparkling water with lime is delightful.
FAQ Section
Q: Can I make this in a slow cooker or Instant Pot?
A: Yes! For the slow cooker, after browning the pork (optional), place all ingredients except the rice, beans, and garnishes in the pot. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Shred the pork, then add the rice and beans and cook on HIGH for an additional 20-30 minutes until rice is tender. For the Instant Pot, use the “Sauté” function for browning, then add everything except rice and beans. Cook on High Pressure for 35 minutes, quick release, then add rice and beans and cook on High Pressure for 5 more minutes.
Q: My soup is too thick. How can I thin it?
A: Simply stir in additional chicken broth, 1/2 cup at a time, until it reaches your preferred consistency. Reheat gently after adding.
Q: Can I use a different cut of pork?
A: Pork shoulder or butt (which are the same cut) is ideal because of its fat marbling, which turns tender during cooking. Pork tenderloin will dry out. Pork loin can work but is leaner, so watch the cooking time closely to prevent toughness.
Q: How can I make it spicier?
A: Add a minced serrano pepper with the jalapeños, leave the seeds in your jalapeños, add a pinch of cayenne pepper to the spice rub, or offer a bottle of hot sauce (like Cholula or Tapatío) at the table.
Equipment List
- Large Dutch Oven or Heavy Bottomed Pot (6-8 quarts) with Lid
- Sharp Chef’s Knife & Cutting Board
- Measuring Cups & Spoons
- Can Opener
- Ladle for Serving
Chile Verde Soup
Ingredients
For the Pork & Broth:
- 1 3-4 lb pork shoulder or butt, excess fat removed and cut into 2 inch cubes
- Juice of 4 limes
- 4 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 yellow onion diced
- 3 jalapeños minced (seeds removed for less heat)
- 1 cup water for initial braise
- 4 cups low sodium chicken broth
For the Soup:
- 1 16 oz jar Chile Verde salsa
- 1 15 oz can pinto beans, rinsed and drained
- 1/2 cup long grain white rice
For Garnish:
- Fresh cilantro chopped
- Sour cream
- Lime wedges
Instructions
- Place pork cubes in a large Dutch oven. Add lime juice, garlic, chili powder, coriander, cumin, and salt. Add 1 cup water, just enough to barely cover pork.
- Bring to a boil over high heat. Cover, reduce heat to medium low, and simmer for 30 minutes.
- Remove lid, increase heat to medium (a steady simmer). Cook uncovered for 1 hour 45 minutes, until liquid is significantly reduced.
- Add diced onion and minced jalapeño to the pot. Cook for 5-7 minutes until softened.
- Pour in chicken broth, add the jar of Chile Verde salsa and the drained pinto beans. Stir and bring to a boil.
- Once boiling, stir in the rice. Cover, reduce heat to a simmer, and cook for 18-20 minutes, or until rice is tender.
- Remove from heat. Ladle into bowls and garnish with cilantro, a dollop of sour cream, and a lime wedge.
Notes
- For deeper flavor, brown the pork cubes in oil before step 1.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Soup thickens as it sits. Thin with extra chicken broth when reheating.
