Ingredients:
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2–3 cups roasted green chiles (like poblano or Anaheim), chopped
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken or vegetable broth
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Optional toppings: sour cream, shredded cheese, avocado, tortilla strips
Instructions:
1. Brown the Pork:
- Heat olive oil in a large pot over medium-high heat.
- Add pork cubes and brown on all sides, about 5–7 minutes. Remove and set aside.
2. Sauté Aromatics:
- In the same pot, sauté onions for 2–3 minutes until translucent.
- Add garlic and cook another 30 seconds until fragrant.
3. Add Chiles and Spices:
- Stir in chopped roasted green chiles, cumin, oregano, smoked paprika, salt, and pepper.
- Cook 1–2 minutes to release flavors.
4. Simmer Soup:
- Return the browned pork to the pot.
- Add diced tomatoes and broth.
- Bring to a boil, then reduce heat and simmer 30–40 minutes, until pork is tender and flavors are melded.
5. Finish:
- Stir in lime juice for brightness.
- Adjust seasoning if needed.
6. Serve:
- Ladle soup into bowls and garnish with fresh cilantro.
- Top with sour cream, shredded cheese, avocado, or tortilla strips if desired.
Tips:
- Roast your chiles ahead of time for maximum flavor, or use canned green chiles for convenience.
- For extra richness, add a small handful of cooked white rice or hominy.
- Leftovers taste even better the next day as flavors deepen.
