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Chile Verde Soup

Cook Time
45 minutes
22 g
Total Fat
13 g
Saturated Fat
15 g
Dietary Fiber
2 g


  • 6 Anaheim chiles
  • 2 tbsp olive oil
  • 1 1/2 lbs boneless pork chops
  • 2 tbsp tequila
  • 3 cups white onion, diced
  • 2 cups tomatillo, diced
  • 3 tbsp garlic, minced
  • 1 tbsp cumin, ground
  • 2 tsp dried oregano
  • 1 tsp salt
  • 3 cups chicken broth
  • 1 tbsp lime juice


  1. Preheat oven to 400°.
  2. Roast chiles in oven for about 20 minutes, flipping half way through to cook evenly. Transfer to a metal bowl and cover with plastic wrap and let steam for 10 minutes. When cool enough to handle, peel chiles, remove seeds and stems and chop.
  3. Sear pork in oil in large pot over high heat until browned.
  4. Deglaze with tequila and scrape bits of meat from the bottom.
  5. Add onion, tomatillo, garlic and seasonings. Sweat over medium heat, stirring often until onion softens.
  6. Stir in broth and chiles. Bring to a boil, reduce heat to low and simmer about 30 minutes.
  7. Finish with fresh lime juice before serving.

Tags: Recipes

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