Aprodhite
Culinary Explorer
He there! Today, I'm excited to share a taste of home with you all. This Pork Chile Verde Soup recipe is straight from my mom's kitchen 
, and it's a cozy bowlful of comfort, perfect for any day of the week
Ingredients:
, and it's a cozy bowlful of comfort, perfect for any day of the week Ingredients:
- 1-2 lbs. Boneless Pork Roast, cut into bite-sized pieces
- 4-5 Fresh Tomatillos
- ½ Large Onion
- 5-6 Hatch Green Chiles
- 2 cloves Garlic
- ¾ tsp. Ground Cumin
- ½ tsp. Salt
- 2 cups Chicken Broth
- 1 15 oz. can Great Northern Beans, drained (I recommend 2 cans)Optional:
- 1 cup Fresh Spinach, chopped
- 2 tsp. Lime Juice
- Prep the Goodies: First up, chop those fresh ingredients! Dice the tomatillos, onion, and garlic. If you like a little kick, chop up those green chiles too.
- Sauté and Sizzle: In a large pot over medium heat, brown the pork pieces until they're nice and golden. Once they're looking good, add in the chopped onion and garlic. Let them mingle and get fragrant.
- Veggie Power: Toss in the tomatillos and green chiles. Sprinkle in the ground cumin and salt. Stir everything together and let those flavors dance for a couple of minutes.
- Broth Time: Pour in the chicken broth, and if you're opting for the extra protein and fiber, add in those Great Northern Beans. Give it all a good stir.
- Simmer and Soak: Lower the heat, cover the pot, and let your soup simmer away for about 30-40 minutes. That's when the magic happens, friends. The flavors meld together, and your kitchen smells like a dream.
- Final Touches: If you're feeling extra green, toss in some fresh spinach and a squeeze of lime juice. It adds a burst of freshness that takes this soup to the next level.
And there you have it, Whether you're battling a chilly day or just craving something delicious, this recipe has got you covered. I'll tell my mom what you guys think hehe
Though I think using pork shoulder instead of tenderloin adds more depth to the broth. 
