Are you ready for your Cinco de Mayo festivities? If not, this Green Chili-Pork Soup is an ideal dish to add to your celebration menu.
Green chili and pork soup is a robust, Mexican-inspired one-pot meal. The broth is built on a tangy tomatillo base with a subtle touch of cinnamon and bright orange zest. A dark Mexican beer adds a rounded caramel note that complements the pork. The poblano chilies used here are mild—especially once seeded—so the soup is flavorful without being overly spicy. Orange bell pepper and frozen corn bring a sweet, fresh contrast that balances the savory broth.
This recipe requires some chopping and a patient simmer, but the results are worth the effort. The aroma of cinnamon, beer, pork, and tomatillos simmering together is warming and unmistakable. You’ll notice how enticing it smells long before the first spoonful; it often draws compliments from anyone nearby. The final soup tastes as comforting and layered as it smells.
Serve this Green Chili-Pork Soup as a centerpiece for your Cinco de Mayo gathering—its bold flavors and comforting warmth make it a crowd-pleaser.
Green Chili-Pork Soup
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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
Description
Green chili and pork soup combines tender braised pork with a tangy tomatillo broth, bright herbs, and a subtle blend of spices. It’s hearty enough for a main course and vivid enough to stand out at any celebration.
Ingredients
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- 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 milder heat, diced
- 3 cups cold chicken stock, preferably homemade
- 1 12 ounce bottle dark Mexican beer (such as Dos Equis)
- 1 tablespoon ground cumin
- 1 cinnamon stick
- 1 1/2 pounds fresh tomatillos, husked, washed, and chopped
- 6 fresh poblano chilies, seeded and chopped (or Anaheim peppers; a mixture works well)
- 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. Brown the pork in batches on all sides, about 3 minutes per side. Transfer browned pieces to a plate and set aside; they will finish cooking in the broth.
- If the pot looks dry, add a little more oil. Add the diced onion and cook until softened, about 4 minutes. Add the garlic and cook 1 minute, then add the jalapeño and cook another 3 minutes.
- Pour in the cold chicken stock, scraping up any browned bits from the bottom of the pot.
- Return the pork to the pot and add the beer, cumin, tomatillos, poblano or Anaheim peppers, and the cinnamon stick. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 1 hour, stirring occasionally, until the pork is tender.
- Stir in the orange bell pepper and frozen corn, and simmer 15 more minutes. Remove the cinnamon stick, then stir in cilantro, orange zest, and salt to taste.
- Serve hot with crushed tortilla chips on top. This soup keeps well and makes excellent leftovers.
Notes
Recipe adapted from Delish. Use fresh tomatillos for the best bright tomatillo flavor. If you prefer more heat, leave some jalapeño seeds or add a hotter chili. For a vegetarian version, substitute firm tofu or hearty mushrooms and use vegetable stock in place of chicken stock and beer if desired.