Chile Verde Sopita Recipe

Chile Verde Sopita (Green Chile Soup) is a comforting, flavorful Mexican-inspired soup made with tender pork (or chicken), roasted green chiles, and a savory broth. It’s like a lighter, soupier version of Chile Verde stew, perfect for warming up on a chilly day. Here’s an easy, delicious recipe:

🍲 Chile Verde Sopita Recipe

*(Serves 4-6)*

🌿 Ingredients:

1 lb pork shoulder (or chicken thighs), diced small
1 tbsp oil (vegetable or lard)
1 onion, diced
3 cloves garlic, minced
1 lb tomatillos, husked & rinsed
2-3 poblano peppers (or 4-5 jalapeños for more heat)
2-3 Anaheim or Hatch green chiles
4 cups chicken broth
1 tsp cumin
1 tsp oregano (Mexican oregano if possible)
Salt & pepper to taste
1 potato (optional, for thickness)
Fresh cilantro & lime (for garnish)

🔥 Instructions:

1️⃣ Roast the Chiles & Tomatillos:

Char the poblanos, Anaheims, and tomatillos on a grill, comal, or under the broiler until blackened.
Place in a bowl, cover with a towel, and let steam for 10 mins. Peel off skins, remove seeds, and blend into a smooth salsa verde.

2️⃣ Brown the Meat:

Heat oil in a pot over medium-high. Sear pork (or chicken) until browned. Remove and set aside.

3️⃣ Sauté Aromatics:

In the same pot, cook onion until soft, then add garlic for 1 min.

4️⃣ Simmer the Soup:

Pour in the blended green salsa, chicken broth, cumin, oregano, and browned meat.
(Optional: Add diced potato for extra heartiness.)
Simmer 30-40 mins until meat is tender.

5️⃣ Adjust & Serve:

Season with salt & pepper.
Garnish with cilantro, lime wedges, and warm corn tortillas on the side.

🍵 Variations & Tips:

Vegetarian? Use jackfruit or mushrooms instead of meat.
Extra Creamy? Stir in 1/2 cup Mexican crema at the end.
Spicier? Add serrano peppers or a dash of hot sauce.
Shortcut: Use canned green enchilada sauce if short on time.

This Chile Verde Sopita is hearty, tangy, and just spicy enough—perfect with a side of quesadillas or avocado slices. Let me know if you’d like a slow cooker or Instant Pot version! 😋🌶️