Best Pork Green Chili Soup Recipes

Green Pork Posole Recipe - Mexican Chili Verde Pork Soup image

Provided by @MakeItYours

Number Of Ingredients 17

3 pounds boneless pork butt, cut into 2-inch pieces
1 head of garlic
1 medium white onion chopped
6 poblano peppers roasted and peeled
6 tomatillos roasted
2 jalapeño or serrano peppers roasted
4 cups cooked white pozole-hominy
Mexican oregano
1 tablespoon whole cumin seeds toasted and freshly ground (or ground cumin)
salt
green cabbage or lettuce shredded
radishes sliced
serrano pepper minced
Pepitas toasted
Lemon or lime wedges
red onion diced
Mexican oregano

Steps:

In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours.
When meat is tender, remove the garlic. I chose to leave the onions in, instead of straining them out.
Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine.
In the blender, combine the roasted poblano, jalapeño and tomatillos, 1 cup of water, blend until smooth.
Carefully add it to the pozole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another hour or until pork is tender.
Serve with warm tortillas or tostadas. Garnish with your favorite toppings.

Pork & green chili soup Recipe image

Provided by á-8242

Number Of Ingredients 15

2 pounds boneless pork shoulder butt roast, cut into 3/4-inch cubes
1 large onion, cut into 1/2-in. pieces
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon coarsely ground pepper
4 large potatoes, peeled and cut into 3/4-inch cubes
3 cups water
1 can (16 ounces) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
2 tablespoons quick-cooking tapioca
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup minced fresh cilantro
Sour cream, optional

Steps:

1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker. 2. Stir in the potatoes, water, hominy, chilies, tapioca, garlic, oregano and cumin. Cover and cook on low for 7-9 hours or until meat is tender, stirring in cilantro during the last 30 minutes of cooking. Serve with sour cream if desired. Yield: 8 servings (2 quarts).