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Green Chile Pork Soup

A delicious and comforting soup made with tender pork, vibrant salsa verde, and hominy, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb pork shoulder, diced
  • 2 cups salsa verde
  • 4 cups chicken broth
  • 1 can hominy, drained (for pozole)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Add the diced pork and cook until browned.
  3. Stir in the salsa verde, chicken broth, hominy, cumin, oregano, salt, and pepper.
  4. Bring to a simmer and cook for about 20-30 minutes until the pork is tender.
Serving
  1. Serve hot, garnished with chopped cilantro.
  2. Optional: Add chopped avocado or a squeeze of lime juice on top for extra flavor.
  3. Pairs well with warm tortillas or cornbread.

Notes

To store, let it cool completely, then refrigerate in an airtight container for up to 3-4 days or freeze for up to 3 months. Thaw in the refrigerator before reheating. For added depth, sear the pork before cooking. For spice, add diced jalapeños or cayenne pepper. Substitutions: Use chicken or beef instead of pork; use green enchilada sauce if salsa verde is unavailable. Can be made in a slow cooker.