Pork and Green Chile Soup

http://twocooksonepot.com Pork and green chile soup

Hello everyone! I hope the time change hasn’t been a bother for you. Perhaps rather than get upset about one less hour of sleep my hope is that you went out and enjoyed the sunshine. Spring is just around the corner, isn’t it?

Today I want to share a delightful family recipe with you. Pork and green chile soup! Another great dish my mother prepared for us and I absolutely love it. This reminds me of home as it was one of my favorite soups growing up. It surpasses vegetable, bean, or any other. Once you make this you’ll know what I mean. Let’s face it- once warmer weather arrives we won’t indulge in soups very often and this is a winner to end the cold weather with. More flavorful than a tomato soup and as spicy as you want it to be, this pork and green chile soup will really warm you up on a cold day. Pair it with corn bread infused with jalapeños or a gourmet grilled cheese and you’ll be set. Might I suggest a corn salsa with tortilla chips and a margarita as a starter? I’m getting hungry, how about you? This is so simple too.

1-2 pound pork roast or pork steak
Water
Salt
Garlic, fresh
3-5 cans organic tomato sauce
1-3 cans diced green chile

*Using 1 pound pork will feed two where as 2 pounds will feed up to four or five people. Keep in mind you can freeze left overs too.

Take your pork and place in a large Dutch oven or pot. Put in enough water to cover it by one inch. Add to this salt about 1 teaspoon or to taste and 2-4 cloves of garlic, minced.

Let it simmer on medium low covered until meat is tender and cooked thru. I cooked mine for a good hour. Midway thru the cooking, break up the pork with a spoon. When it is completely cooked remove from the heat and remove pork and transfer to a bowl and cool. Once it’s cooled cover and refrigerate. Pour your liquid into another bowl, let it cool a bit then refrigerate for a couple of hours or until fat comes to the surface so you can skim it off.

http://twocooksonepot.com pork and green chile soup

Assembling soup: take the liquid and add to it tomato sauce…for one pound I would start with 3 cans for two pounds add a total of five cans or even six. Add to this your green chiles. I used mild and added two cans of chiles. If you like spicier you can add more chiles depending on how spicy you want it.

Add your chopped pork and simmer until warmed. That’s really it and it’s something many, many have never eaten or tried before. It’s fun to prepare food that your guest haven’t had. Garnish with cilantro and a few fresh corn niblets that have been steamed until hot.

Pork and Green Chile Soup
 
Prep time
Cook time
Total time
 
More flavorful than a tomato soup and as spicy as you want it to be, this pork and green chile soup will really warm you up on a cold day.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8
Ingredients
  • 1-2 pound pork roast or pork steak
  • Water
  • Salt
  • Garlic, fresh
  • 3-5 cans organic tomato sauce
  • 1-3 cans diced green chile
  • *Using 1 pound pork will feed two where as 2 pounds will feed up to four or five people. Keep in mind you can freeze left overs too.
Instructions
  1. Place pork in a large Dutch oven or pot.
  2. Put in enough water to cover it by one inch.
  3. Add 1 tsp salt (or to taste)
  4. Add 2-4 cloves of garlic, minced.
  5. Let it simmer on medium low covered until meat is tender and cooked thru, about 1 hour.
  6. Midway thru the cooking, break up the pork with a spoon.
  7. When it is completely cooked remove from the heat and remove pork and transfer to a bowl and cool, then cover and refrigerate.
  8. Pour your liquid into another bowl, let it cool a bit then refrigerate for a couple of hours or until fat comes to the surface so you can skim it off.
  9. Assembling soup:
  10. Take the liquid and add to it tomato sauce...for one pound I would start with 3 cans for two pounds add a total of five cans or even six.
  11. Add green chiles. I used mild and added two cans of chiles. If you like spicier you can add more chiles depending on how spicy you want it.
  12. Add chopped pork and simmer until warmed.
  13. Garnish with cilantro and a few fresh corn niblets that have been steamed until hot.

Hope you enjoy one last soup before warmer weather arrives. Let us know what you have planned for spring.

Jan