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Green Chili-Pork Soup

May 2, 2014 By Emily

Jump to Recipe·Print Recipe·4 from 1 review

Are you ready for your Cinco de Mayo festivities? If you aren’t, I have the perfect recipe to help you celebrate.

pork-chilli soup2

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!

 

pork-chilli soup1

Make this Green Chili-Pork Soup part of your menu for Cinco de Mayo!

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Green Chili-Pork Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Emily Koch
  • Prep Time: 20 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 50 mins
  • Yield: 6 1x
  • Category: Soup
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Description

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.


Ingredients

Units Scale
  • 3 tablespoons grape seed oil
  • 3 pounds boneless pork shoulder, or butt, cut into 1 1/2 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 1/2 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
  • 1/2 bag frozen corn
  • 1/2 cup chopped cilantro
  • Salt to taste
  • 2 teaspoons orange zest
  • Tortilla chips, crushed for topping


Instructions

  1. 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.
  2. 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.
  3. Add the cold chicken broth making sure to scrape up all of the brown bits from the pork.
  4. 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.
  5. Stir in the orange bell peppers and corn. Simmer for another 15 minutes. Stir in cilantro, orange zest and salt to taste.
  6. Serve immediately with crushed tortilla chips on top. This soup makes great leftovers, too!

Notes

Adapted from: Delish.com

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2 Comments Filed Under: Entrées, Gluten Free, Red Meat, Soups Tagged With: Cinco de Mayo, Gluten Free, main meal, Pork soup

Comments

  1. Lencio Rodrigues says

    September 29, 2019 at 8:28 am

    I feel like you’re my twin sister and we’ve been either born to different parents or separated at birth… I went through some of your creations and it seems like we get inspired the same way that you mentioned. I think cooking as an art, like painting or writing a story, using imagination and creativity to bring out something completely new… like you, I too create recipes that are totally unusual that make people go wow!

    Reply
    • Emily says

      September 30, 2019 at 9:27 am

      That is so nice to hear, Thank you. It’s nice to hear from a fellow food creator! 🙂

      Reply

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Welcome!

Hi there, I'm Emily.
I create simple, healthy recipes that have food allergy adaptations, whenever possible. My favorite recipes to share are desserts that contain nutritious ingredients, while still tasting decadent. I believe in the power of eating wholesome, quality food. It fuels, and empowers us. At Robust Recipes you will find food that will make you feel as good as it tastes. Read More…

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