📝 About This Recipe
This vibrant soup is a soul-warming twist on the classic Mexican stew, balancing the bright acidity of roasted tomatillos with a deep, spicy kick from charred Hatch chiles. Tender chunks of pork shoulder are simmered in a rich, verdant broth until they melt in your mouth, creating a complex flavor profile that is simultaneously refreshing and comforting. It is the ultimate one-pot masterpiece for those who crave a perfect harmony of heat, tang, and savory depth.
🥗 Ingredients
The Verde Base
- 1.5 pounds Tomatillos (husked and rinsed)
- 2 large Poblano peppers (halved and seeded)
- 2 Jalapeños (stemmed; keep seeds for extra heat)
- 1 large White onion (peeled and quartered)
- 6 Garlic cloves (unpeeled for roasting)
The Meat and Aromatics
- 2.5 pounds Pork shoulder (Boston Butt) (cut into 1-inch cubes)
- 2 tablespoons Vegetable oil (high smoke point)
- 6 cups Chicken stock (low sodium preferred)
- 1 tablespoon Dried Mexican oregano (crushed between palms)
- 2 teaspoons Ground cumin (toasted if possible)
- to taste Kosher salt and black pepper
Finishing Touches
- 1 bunch Fresh cilantro (stems removed)
- 2 tablespoons Fresh lime juice (from about 1-2 limes)
- 4 Radishes (thinly sliced for garnish)
- 1/2 cup Cotija cheese (crumbled)
- 1 large Avocado (diced)
👨🍳 Instructions
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1
Preheat your broiler to high. Arrange the tomatillos, poblano peppers, jalapeños, quartered onion, and unpeeled garlic cloves on a large baking sheet.
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2
Broil the vegetables for 5-7 minutes until they are charred and blackened in spots. Flip them over and broil for another 5 minutes to ensure they are softened and smoky.
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3
Remove the garlic from their skins. Place the roasted tomatillos, peppers, onion, and peeled garlic into a blender. Add the cilantro and a splash of chicken stock, then pulse until you have a coarse, vibrant green sauce.
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4
Pat the cubed pork shoulder dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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5
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the pork in batches, ensuring not to crowd the pan, until a golden-brown crust forms on all sides (about 8-10 minutes per batch).
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6
Remove the pork from the pot and set aside. Pour off all but 1 tablespoon of the fat. Stir in the cumin and Mexican oregano, allowing them to bloom in the hot oil for 30 seconds until fragrant.
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7
Pour the blended green sauce into the pot, scraping up the browned bits (fond) from the bottom. This is where the concentrated flavor lives!
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8
Add the browned pork back into the pot along with the remaining chicken stock. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover the pot partially, and let it simmer. Cook for 75-90 minutes, or until the pork is tender enough to be easily pierced with a fork.
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10
Stir in the fresh lime juice. Taste the soup and adjust the seasoning with more salt or lime as needed to balance the acidity and heat.
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11
Ladle the hot soup into deep bowls, ensuring everyone gets plenty of tender pork and a good amount of the flavorful green broth.
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12
Garnish each bowl with sliced radishes, diced avocado, crumbled Cotija cheese, and an extra sprig of cilantro for a beautiful, professional presentation.
💡 Chef's Tips
For the best flavor, use Mexican oregano rather than Mediterranean; it has citrusy notes that perfectly complement the tomatillos. Don't rush the browning of the pork; that Maillard reaction is essential for a deep, savory broth. If the soup is too tart, a pinch of sugar can help balance the acidity of the tomatillos. If you prefer a thicker consistency, mash a few of the pork chunks or add a slurry of corn masa flour mixed with water during the last 15 minutes of simmering. Make this a day in advance if possible; like most stews and soups, the flavors deepen and improve after a night in the fridge.
🍽️ Serving Suggestions
Serve with warm corn tortillas or crusty sourdough bread to soak up the broth. Pair with a crisp Mexican lager or a cold glass of Hibiscus Agua Fresca. A side of Mexican red rice (Arroz Rojo) makes this a very hearty and complete meal. Offer extra lime wedges on the side for those who love an extra punch of sour brightness. A dollop of Mexican Crema or sour cream can help mellow the heat for those with sensitive palates.