Chile Verde Sopita

Here’s a cozy Chile Verde Sopita—a flavorful, slightly spicy Mexican green chile soup that’s hearty, comforting, and easy to make. 🌶️🍲

🌶️ Chile Verde Sopita

Ingredients

• 1 lb pork shoulder or stew meat, cut into small cubes

• 2 tablespoons vegetable oil

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1–2 poblano peppers, roasted, peeled, and chopped

• 2–3 tomatillos, husked, boiled or roasted

• 2 cups chicken broth

• ½ teaspoon cumin

• ½ teaspoon oregano

• Salt & pepper, to taste

• 1 tablespoon lime juice (optional)

• Fresh cilantro, chopped (for garnish)

• Optional: tortillas, tortilla strips, or rice for serving

Instructions

1. Brown the meat
   Heat oil in a pot over medium-high heat. Add pork cubes and brown on all sides. Remove and set aside.

2. Sauté aromatics
   In the same pot, sauté onion until translucent. Add garlic and cook 30 seconds.

3. Make the chile verde base
   Blend roasted poblano peppers and tomatillos until smooth. Pour into pot. Add cumin, oregano, salt, and pepper.

4. Simmer
   Return pork to the pot and add chicken broth. Bring to a boil, then reduce heat and simmer 45–60 minutes, until pork is tender.

5. Adjust flavor
   Add lime juice if desired. Taste and adjust salt, pepper, or spice.

6. Serve
   Ladle into bowls. Garnish with cilantro and serve with warm tortillas, tortilla strips, or rice.

🌟 Tips

• Tomatillos give a bright, tangy flavor; roasting them adds smokiness.

• For extra spice, add a serrano or jalapeño pepper.

• Can be made ahead; flavors deepen overnight.

Variations

• Chicken Chile Verde Sopita: Swap pork for chicken thighs.

• Vegetarian: Use zucchini, potatoes, and beans with vegetable broth.

• Thicker stew: Add diced potatoes or hominy.

I can also give you a quick 30-minute weeknight version that’s just as flavorful if you want. Do you want me to do th