Description
This Chile Verde Sopita is a comforting Mexican-inspired pork stew featuring tender pork shoulder simmered with green chilies, onions, garlic, and aromatic spices in a savory chicken broth. Finished with fresh cilantro and a splash of lime juice, this flavorful sopita is perfect for a warming meal any day.
Ingredients
Scale
Meat
- 1 pound pork shoulder
Produce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Canned Goods
- 2 cans (4 ounces each) diced green chilies
- 4 cups chicken broth
Pantry
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Preheat Pot: Preheat a large pot over medium heat to prepare for cooking.
- Add Oil: Add 1 tablespoon of vegetable oil to the pot to prevent sticking and aid browning.
- Brown Pork: Place the pork shoulder in the pot and brown it on all sides to develop flavor.
- Set Aside Pork: Remove the browned pork from the pot and set it aside temporarily.
- Sauté Onion: In the same pot, sauté the chopped onion until it becomes translucent, releasing its sweetness.
- Add Garlic: Add minced garlic and cook for an additional minute to bring out its aroma.
- Add Green Chilies: Pour in the diced green chilies and stir to combine with the sautéed aromatics.
- Return Pork: Return the browned pork shoulder to the pot with the vegetables.
- Add Broth: Pour in 4 cups of chicken broth to cover the ingredients and create the soup base.
- Season: Season the mixture with 1 teaspoon cumin, 1 teaspoon dried oregano, and salt and pepper to taste.
- Boil: Bring the mixture to a rolling boil to start the cooking process.
- Simmer: Reduce the heat to low, cover, and simmer gently for about 1 hour until the pork is tender and cooked through.
- Shred Pork: Remove the pork shoulder and shred it finely, then return it to the soup.
- Add Cilantro: Stir in the chopped fresh cilantro for brightness and freshness.
- Add Lime Juice: Squeeze the juice of one lime into the soup for a tangy finish.
- Adjust Seasoning: Taste the soup and adjust salt and pepper if necessary.
- Serve: Ladle the hot Chile Verde Sopita into bowls and enjoy immediately.
Notes
- For a spicier version, add chopped jalapeños or use hot green chilies.
- This sopita pairs well with warm tortillas or crusty bread.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make the dish gluten-free, ensure chicken broth used is certified gluten-free.
- If desired, garnish with diced avocado or shredded cheese for extra richness.
