You guys! It’s March 1st, which basically means that spring and summer are just around the corner and I have not made my chili verde this winter! We’ve totally been on a soup kick, too. My hubby has really been craving tortilla soup so that’s really what I’ve been making…a lot! All.different.versions.
So sorry, chili verde. You deserve the best! So, today I made some homemade tomatillo sauce, slow-cooked a pork shoulder roast, and made a big ole pot of comforting Pork Chili Verde. Yum!
The pork shoulder roast needs to be cooked for 6-8 hours on low heat in a crock pot or in an oven-safe (covered) pan at 250 degrees. I usually sprinkle a little salt, pepper, and garlic powder on the meat prior to cooking the roast. (And always cook fat-side up!)
- 3-4 cups cooked pulled pork
- 2-3 Tbsp oil (for sautéing)
- 1/2 white or yellow onion (chopped)
- 1 1/2 cups salsa verde (tomatillo sauce) - OR a good quality store bought sauce
- 4 cups chicken broth
- 1 can cannellini beans
- 1 Tbsp cumin
- 3 cloves minced garlic
- 2 tsp salt (or to taste)
- 1/2 cup chopped cilantro
- Saute the onions in the oil for 5-10 minutes.
- Add the cooked pork and simmer another 5 minutes.
- Add the remaining ingredients and allow the soup to simmer for about 30 minutes.
- Garnish with chopped cilantro, onions, lime.
