Simple Suppers

Chili Verde Soup (Shortcut Method)

Jan 24
Laura Coufal

About Me

I’m a West Coast girl turned small town, Midwest Mom. I love the outdoors, cooking, writing, and spending time with my family. I am dedicated to keeping my life as simple as possible.

With a B.A. degree in Psychology, I have many years of experience working with families and seniors. I believe in a holistic view to organizing. Clearing our minds of the clutter and chaos in our lives is just as important as clearing our physical clutter. By taking a holistic approach to organizing, we can make lasting change.

I am a high energy person, and love to see a messy room transform into an organized space. My need for order and simplicity stems from my ADHD disability as a way to compensate for my short attention span. So my gifts and my challenges are all ironically tied together to create who I am, and I am miraculously able to help others as a result of this coping method that I have developed for myself.

It is my deepest hope that you will find resources here that will bring you closer to living a simpler, more intentional, and more peaceful life. 


Cold Winter Nights Are Perfect For a Warm Bowl of Homemade Chile Verde Soup.  

Those who know me well, know that I LOVE to both cook and eat Mexican food.  This Chili Verde Soup is one of the most authentic and flavorful Mexican meals that I make.

This hearty soup is great for using up leftover cooked shredded pork shoulder since you only need about a pound of it. If you don’t have quite enough, no worries, a little less than a pound will work as well. This soup is full of delicious authentic Mexican flavor, using fresh ingredients unique to Mexican Cuisine including, fresh tomatillos, cumin, garlic, hominy, and cilantro.

Chili Verde Soup

Start With Fresh Tomatillos

I love recipes that are both easy to make and made with natural wholesome ingredients, however, sometimes this is hard to find. A blender or food processor enables this soup to be both.

If you have not cooked with tomatillos before, let me fill you in on a few things. You can find them in most grocery stores, and they are both delicious and inexpensive. They are little like a green tomato but have a tangier flavor perfect for Chili Verde. Since their seeds are tiny and edible, they don’t need to be removed. So, tomatillos are not hard to prepare. Simply remove the outer husks, which come off easily, and they are ready to chop.

Chili Verde Soup
Chili Verde Soup

Prepare The Vegetables

Wash the tomatillos and the onions and chop them into large chunks. Toss them into a blender or food processor.  Wash and chop the cilantro, add 1/4 cup to the blender or food processor and set the rest aside for later.

Chili verde Soup

Puree The Veggies

Add the can of chopped tomatoes to the blender or food processor with the vegetables and pulse everything until pureed.

Chili Verde Soup

Add Everything to the Crockpot

Once the vegetables have been pureed, it’s time to let the dumping begin! Simply add everything on the list of ingredients to the pot EXCEPT for the last three items.  Set sour cream, remaining 1/2 cup of chopped cilantro and cheese aside to use as toppings for the soup when serving. Cook as directed and serve with tortilla chips if desired.

 Chili Verde Soup

Which to Use, Hominy or Corn?

I used corn for this recipe this time because I had it at in my pantry and it works fine.  I am all about doing what is easy. I did not feel like running to the store for hominy because honestly, it makes me crazy to go to the store for just one thing! –  It’s my personal pet peeve.

But if I have a choice, I will choose the hominy every time I make Chili Verde soup if it is available.  It makes it heartier, richer and more authentic. If you have never tried hominy, I would definitely recommend it.

Want more easy and delicious soup recipes? Try my Creamy Veggie, Tortellini & Sausage Soup or my Easy Hearty Ham & Bean Soup.


Chili Verde Soup

Chili Verde Soup (Shortcut Method)

This soup is full of delicious Mexican flavor, using fresh ingredients unique to authentic Mexican cuisine including fresh tomatillos, cumin, garlic, hominy, and cilantro.
Prep Time 10 mins
Cook Time 3 hrs
Or bring to a boil, reduce heat, cover and simmer on stove top. 40 mins
Course Soup
Cuisine Mexican
Servings 6 people


  • 1 Blender or Food Processor
  • 1 Crockpot


  • 1 pound Cooked pork shoulder, shredded Can substitute shredded cooked chicken if desired
  • 1 small Onion
  • 8 small Tomatillos Outer shells removed
  • 32 oz Chicken broth
  • 14 oz Canned hominy or corn, drained
  • 10 oz Canned chopped tomatoes w/lime and cilantro Ro-Tel brand or other, canned chopped tomatoes with green chiles works as well.
  • 1 cup Verde (green) salsa Herdez brand or other
  • 2 cans 14oz Northern white or pinto beans Use Bushes Southwestern style pinto beans for a spicier kick
  • 1 1/2 tsp Minced garlic
  • 2 tsp Ground cumin
  • 2 tsp Chili powder
  • Salt & pepper to taste
  • 3/4 cup Fresh cilantro, divided
  • 1 cup Shredded Monterey Jack cheese
  • 1/2 cup Sour cream (optional)


  • Coarsely chop onion, cilantro and tomatillos, add onion, tomatillos and 1/4 cup of cilantro to blender or food processor. Set remaining 1/2 cup cilantro aside for later. Add can of tomatoes to blender or food processor and puree everything together. Pour into crockpot.
  • Add all remaining ingredients to the crockpot except last three (remaining cilantro, cheese and sour cream).
  • Cover and cook in crockpot on high for at least 3 hours, or on low for at least 6 hours.
  • Top with Cilantro, cheese and/or sour cream as desired. Serve with tortilla chips.


  • This soup can also be prepared in a stock pot on a stove top.  Add all ingredients as directed above, cover and simmer for 40 minutes.
Simple Chili Verde Soup
Keyword Pork, Chili Verde Soup,

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