Are you ready for your Cinco de Mayo festivities? If you aren’t, I have the perfect recipe to help you celebrate.
Green chili and pork soup is a Mexican-inspired, hearty one-pot meal. The broth is this luscious tomatillo base with a hint of cinnamon and orange, balanced with the caramel flavors from a dark Mexican beer. Don’t worry, the 6 poblano chilies won’t start a fire, they are very mild, especially when the seeds are removed. The orange bell pepper and frozen corn add a bright sweetness that helps round out this dish.
This soup takes a lot of dicing and a little bit of time to simmer, but it is well worth it. The smell of the cinnamon, beer, pork, and tomatillos simmering away leaves you with a surprising, warming sensation. When Paul came home in the midst of the simmer he wouldn’t stop raving about how delicious it smelled in our apartment! I promise you that the green chili-pork soup tastes every bit as good as it smells!
Make this Green Chili-Pork Soup part of your menu for Cinco de Mayo!
- 3 tablespoons grape seed oil
- 3 pounds boneless pork shoulder, or butt, cut into 1½ inch pieces
- 1 large yellow onion, diced
- 6 large garlic cloves, minced
- 1 jalapeño, seeds and ribs removed for a milder heat, diced
- 3 cups cold chicken stock, preferably homemade
- 1 12 ounce bottle of dark Mexican beer, such as Dos Equis
- 1 tablespoons cumin
- 1 cinnamon stick
- 1 ½ pounds fresh tomatillos, husked, washed, and chopped
- 6 fresh poblano chilies, seeded and chopped (you can also use Anaheim peppers. I used a mixture)
- 1 orange bell pepper, seeded and chopped
- ½ bag frozen corn
- ½ cup chopped cilantro
- Salt to taste
- 2 teaspoons orange zest
- Tortilla chips, crushed for topping
- Heat the oil in a large pot over medium-high heat. Brown the pork in batches on all sides, about 3 minutes per side. Remove to a plate and set aside. It’s okay if the pork isn’t fully cooked because it will cook thoroughly in the broth.
- Add a little more oil to the pan if it seems dry. Add the onion and cook for 4 minutes or until tender. Next add the garlic and cook for 1 minute; add the jalapeño and cook for another 3 minutes.
- Add the cold chicken broth making sure to scrape up all of the brown bits from the pork.
- Add the pork, beer, cumin, tomatillos, poblano/Anaheim peppers and cinnamon stick. Bring to a boil, cover and reduce to a simmer. Allow to simmer for 1 hour, stirring occasionally.
- Stir in the orange bell peppers and corn. Simmer for another 15 minutes. Stir in cilantro, orange zest and salt to taste.
- Serve immediately with crushed tortilla chips on top. This soup makes great leftovers, too!