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
Andi @ The Weary Chef says
I love anything with the word verde in the name. This soup looks wonderful! I’m putting this on the “must try” list for sure. Thanks for sharing it at Saturday Night Fever!
Your bit about wishing you could come home and relax but having a family to feed reminds me of a passing thought I had the other morning. When I woke up, I thought, “I’m going to sit and comment on blogs while drinking my coffee this morning. I don’t know why I don’t do that more often.” I’m not sure what planet I was on when I thought that because, hello, I have two little kids! There is no sitting down with coffee and a laptop in the morning! It was a nice idea though 😉
Andi @ The Weary Chef recently posted..Saturday Night Fever #7: A Recipe Link Party
Def pinning this !! The hubby will go nuts for this fish:-) Can’t wait to try it!