Chile Verde Soup
A hearty, soul warming soup with tender pork, pinto beans, and rice in a tangy, flavorful green broth. Easier than traditional stew and perfect for cozy nights or meal prep!
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.