A hot bowl of Pork Chili Verde hits the spot on a cool fall evening. Don’t forget the cornbread!
It’s the time of year where you just want to be able to come home on a chilly day, put on your sweat pants and curl up in front of the fire place. The only problem with this picture…there’s a table full of people in the dining room that want dinner right now. While I love cooking, I don’t love standing in the kitchen for a long time at the end of the day (I do my best work in the morning 😉 )
I adore meals like this one. It takes leftover pork and makes a bowl full of goodness out of it. The ingredients are simple and the flavor phenomenal. This is another one of those crowd pleasing recipes – people love it!
The first time I made this soup I used leftovers I had after making Crispy Pork Carnitas, it was meat that I had not ‘fried’ crisp yet – worked out fantastic. The next time I had made a batch of this Mexican Stewed Pork from Mel’s Kitchen Cafe made enchiladas and froze two quart size bags of leftover pork. I used one bag from the freezer to make this batch. You could also use this Crock Pot Pork Carnitas or Best Slow Cooker Pulled Pork with great success. I think any pork that has already been cooked and shredded (without sauce) would work for this soup. Adding fresh cilantro, green onion and a squeeze of lime juice at the end adds a bright finish to this steamy bowl of delight.
- 2 Tablespoons VEGETABLE OIL
- 1 YELLOW ONION, diced (I used 1 cup frozen & diced onion)
- 4 cups leftover PULLED PORK
- 2 cups jarred SALSA VERDE
- 4 15 oz. cans WHITE BEANS (I used Cannelini), drained and rinsed
- 8 cups CHICKEN BROTH or STOCK
- 2 teaspoons CUMIN
- 1 teaspoons CHILI POWDER
- KOSHER SALT
- CHOPPED GREEN ONION & CILANTRO for garnish
- LIME WEDGES, if desired
- In a large soup pot over medium heat, add oil and onion. Season with salt and stir occasionally until soft.
- Add pork and cook together with onions for about 5 minutes. Add salsa verde, beans and chicken broth. Cover and cook at a simmer for at least 30 minutes and up to 1 hour.
- Add spices and season to taste with salt, if needed. Ladle into bowls and top with green onion and cilantro. Serve with lime wedges.
Recipe Source: Heather Christo