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
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- 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
- 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!
Notes
Adapted from: Delish.com
