Warm up with this flavorful Chile Verde Soup. It is your perfect weeknight dinner. Hearty, filling, and all made in one pot!
This Chile Verde Soup is a warm, flavorful dish that combines tender chunks of pork with a vibrant green chile sauce simmered to perfection. Made with onions, garlic, and fragrant spices, the broth is both tangy and savory with just the right amount of heat. Slow-cooked until the meat is fall-apart tender, the soup develops a deep flavor that pairs beautifully with toppings like fresh cilantro, sour cream, or even a squeeze of fresh lime juice.
For more easy chile dinners, you have to try my Chile Verde Chicken Tamale Casserole, Chicken and Hatch Chile Stew, and Mom’s Green Enchiladas.
Table of Contents
Why We Love This Spicy Soup
- Using pantry staples like beans, rice, and spices makes this Chile Verde Soup not only convenient but also budget-friendly.
- This Chile Verde Soup recipe creates a filling and satisfying meal that also make great leftovers or meal prep for the week.
- Chile Verde Soup is made entirely in one pot, simplifying cleanup and saving time.
Recipe Ingredients
- Chile Verde Salsa: Offers a vibrant, zesty flavor.
- Chili Powder: Introduces a smoky, spicy flavor to the soup.
- Ground Cumin: Adds a warm, earthy taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Variety: Substitute the pork shoulder with beef chuck for a richer taste. Use chicken thighs or chicken breasts for a leaner option that absorbs flavors well.
- Herbs and Spice Variation: Add a teaspoon of dried oregano or thyme to complement the cumin and coriander. For a touch of heat, sprinkle in some crushed red pepper flakes or cayenne pepper. You can also add diced poblano peppers along with the jalapeños for a subtle smokiness and an additional layer of flavor.
How to Make Chile Verde Soup
Step 1: Trim any excess fat off of the pork shoulder and cut it into 2″ pieces. Place the meat into a large Dutch oven with a lid. Add the lime juice, garlic, chili powder, coriander, cumin, and salt. Add water to cover the pork (level to the top of the meat). Bring the mixture to a boil, then cover and reduce to medium-low, cook for 30 minutes.
Step 2: Remove the lid and continue cooking on medium (or a simmer) for 1 hour and 45 minutes; the liquid should have reduced substantially by now.
Step 3: Add the onions and minced jalapeños, and cook until tender. Pour in the water and the chicken broth, salsa, and beans, bring the mixture up to a boil. Once the mixture is boiling, add the rice, and cook until tender.
Step 4: Serve with wedges of lime and garnish with cilantro.
Other Cooking Methods
- Crockpot: You can blend your peppers and spices together in a blender and then pour it over your pork shoulder in the crockpot. Cook it on low for 9 hours. Then shred the meat and enjoy!
- Instant Pot: To make this in the Instant Pot, turn the sauté function on to brown the outside of the pork roast before placing all your other ingredients in the Instant Pot. Cook on high pressure for about 30 minutes, then let it naturally release pressure. Remove the pork and use an immersion blender to blend the remaining ingredients into a soup texture. Return the pork and serve.
FAQs
You can serve Chile Verde Soup with Mexican Hot Chocolate Cookies, Homemade Flour Tortillas, Cilantro Lime Rice, or Quick and Easy Horchata. Warm tortillas also make a perfect accompaniment.
Yes, you can make Chile Verde Soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.
Storage Info
STORE any Chili Verde Soup leftovers in an airtight container in the refrigerator for up to 3-5 days. You can also FREEZE the dish for up to 3 months.
To REHEAT, thaw in the fridge overnight if frozen, then warm on the stovetop over medium heat until hot, adding a splash of broth if needed. Alternatively, microwave in a microwave-safe dish, stirring occasionally, until heated through.
More Similar Soup Recipes to Try
Chile Verde Soup Recipe
Ingredients
- 1 (3-4) lbs pork shoulder or butt - excess fat removed
- 4 limes - juiced
- 4 cloves garlic - minced
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 yellow onion - diced
- 3 jalapenos - minced
- 1 cup water
- 4 cup low-sodium chicken broth
- 1 (16 oz) jar chile verde salsa - (I love Guy Fieri's)
- 1 (15 oz) can pinto beans - rinsed and drained
- 1/2 cup long-grain rice
Garnishes
- fresh cilantro
- sour cream
- lime wedges
Instructions
- Trim any excess fat off of the pork shoulder and cut it into 2" pieces. Place the meat into a large Dutch oven with a lid. Add the lime juice, garlic, chili powder, coriander, cumin, and salt. Add water to cover the pork (level to the top of the meat). Bring the mixture to a boil, then cover and reduce to medium-low, cook for 30 minutes.
- Remove the lid and continue cooking on medium (or a simmer) for 1 hour and 45 minutes; the liquid should have reduced substantially by now.
- Add the onions and minced jalapeños, and cook until tender. Pour in the water and the chicken broth, salsa, and beans, bring the mixture up to a boil. Once the mixture is boiling, add the rice, and cook until tender.
- Serve with wedges of lime and garnish with cilantro.
this was delicious! i didnt change a thing. made it for 4 adults and they all loved it.
This soup was sooo delicious! The flavors came together perfectly.
So glad you loved it!
This is hearty and filling with just the right amount of spice. Would make again!
Stew on repeat for fall feels right.
Oh my, this looks so warm and comforting! Perfect for fall!
I hope you try it and love it.
If I use your crockpot directions, do I leave out the beans and rice and add them later, or cook those also the entire 9 hours with the pork and others?
If you added the beans and rice for the entire 9 hours they would most likely be really soft and even mushy. I recommend putting them in when you have about 3 hours left of cooking time. Let us know how it turns out and good luck!