Chile Verde Sopita

Prep: 15 minutes
Cook: 40 minutes
Servings: 4

---

🍳 Equipment

• Large soup pot

• Blender (for sauce)

• Knife & cutting board

---

🥘 Ingredients

Soup Base

• 1 lb (450 g) pork shoulder, diced

• 1 tbsp oil

• Salt & pepper

• 1 onion, chopped

• 2 cloves garlic, minced

• 2–3 roasted poblano or green chilies, peeled & seeded

• 2 cups chicken broth

• 1 tsp cumin

• 1 tsp oregano

• ½ cup fresh cilantro, chopped

• Juice of 1 lime

Optional Garnish

• Tortilla strips or crushed tortilla chips

• Extra cilantro

• Sour cream

---

👩‍🍳 Instructions

1. Brown the pork
   Heat oil in pot. Season pork with salt & pepper.
   Brown on all sides (about 5–6 minutes). Remove and set aside.

2. Sauté aromatics
   In the same pot, sauté onion 3–4 minutes, then garlic 1 minute.

3. Prepare green chili sauce
   Blend roasted green chilies with a little broth until smooth.

4. Build the soup
   Return pork to pot. Add blended chili sauce, remaining broth, cumin, and oregano.
   Simmer 25–30 minutes until pork is tender.

5. Finish
   Stir in chopped cilantro and lime juice. Adjust seasoning with salt & pepper.

6. Serve hot
   Garnish with tortilla strips, extra cilantro, or a dollop of sour cream.

---

🍽️ Nutrition (approx per serving)

• Calories: ~350

• Protein: 28g

• Carbs: 12g

• Fat: 22g

---

⭐ Tips for BEST Chile Verde

✔ Roast peppers for smoky flavor
✔ Use fresh cilantro at the end for brightness
✔ Simmer low & slow → tender pork
✔ Add a little extra lime for tanginess