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.
Equipment
- 1 Blender or Food Processor
- 1 Crockpot optional
- 1 Stock Pot optional
Ingredients
- 1 pound Cooked pork shoulder, shredded Can substitute shredded cooked chicken if desired
- 1 small Onion
- 5 med Tomatillos (Optional) Outer shells removed
- 32 oz Chicken broth
- 2 15oz cans Canned hominy, 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 Mild verde salsa (2 cups if not using Tomatillos) Herdez brand or other
- 2 14oz cans Bushes Southwestern-style beans. Bushes Southwestern-style beans will give a spicier kick. Reduce to one can for less spice and add a second can of pinto beans.
- 1 14oz can pinto beans
- 1 1/2 tsp Minced garlic
- 2 tsp Ground cumin
- 2 tsp Chili powder
- 3/4 tsp Salt
- 3/4 cup Fresh cilantro, divided Optional for topping
- 1 cup Shredded Monterey Jack cheese Optional for topping
- 1/2 cup Sour cream Optional for topping
Instructions
- 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. 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 3-4 hours, or on low for 6-8 hours.
- Top with Cilantro, cheese and/or sour cream as desired. Serve with tortilla chips if desired.
Notes
- This soup can also be prepared in a stock pot on a stovetop. Add all ingredients as directed above, cover, and simmer for 40 minutes.