Chili Verde is a type of spicy soup whose origins are traced back to the US State of New Mexico. This cuisine is known for its mix of elements from Pueblo Native American and Chicano cuisines. This soup is basically made out of pork chunks slow-cooked in chicken stock, onions, tomatoes, garlic cloves and various types of peppers.
Yield: 4 servings
- 1 large yellow onion, diced
- 3 – 4 garlic cloves, minced
- 1 tablespoon olive oil
- 2 1/2 cup diced roasted green chile
- 4 pound pork, roast
- 8 cup chicken stock
- 2 tablespoon dried oregano
- diced tomatoes
- Heat olive oil in a sauté pan over medium high heat.
- Add onions and garlic and saute until soft, approximately 5 minutes.
- Add green chile and sauté for 3-4 minutes more until chile is heated through.
- Remove from heat.
- Trim excess fat from pork roast and season with salt and pepper.
- Place pork roast in a large slow cooker (5-6 quarts).
- Cover roast with onion mixture.
- Add chicken broth to cover roast entirely.
- Add oregano and optional tomatoes/tomatillos.
- Cover pot and cook for 6-8 hours on medium-low.
- At end of cook time, remove roast from slow cooker.
- Let cool for a few minutes.
- Roast should easily break into a few manageable chunks.
- Trim fat and shred meat into bite size pieces using 2 forks.
- Skim excess fat from cooked broth.
- Add shredded meat back to slow cooker.
- Heat on medium until meat is warmed through.
- Season with salt and pepper to taste.
Serve in bowls with warm corn tortillas and avocado slices on the side.