I made this and brought it to my brother’s wedding luncheon. We had about 10 different kinds of soup. This was a huge hit. My brother even told his wife what a good cook I am, which I thought was cool because I’ve cooked for him plenty of times, but apparently this dish really impressed him. I can’t tell you what amazing depth of flavor it is. It can be spicy if you want, or not so spicy. But, personally, I am NOT afraid of spice. For example, my neighbors are Mexican and invite us over for parties often and freak out every time I pour the hottest salsa on my tacos. But I can barely taste the spice.
One of the things I really like about this crock pot pork chile verde soup is that you cut up a pork roast to make it. It’s not a common soup, so it’s awesome to eat when you’re sick and tired of the same thing. It is Paleo, but it’s one of those kind of meals that’s easy to make Paleo and your guests or family will not even care it’s Paleo.
You could make it on the stove top as well, just simmer everything in a covered pot on medium heat for 2 hours. You would need to add another 3 c. of chicken broth as well. Please let me know if you try this recipe. I would love to know if you love it as much as I do.
My Natural Family
This was so good all on it's own. You could make it on the stove top as well, just simmer everything in a covered pot on medium heat for 2 hours. You would need to add another 3 c. of chicken broth as well.
45 minPrep Time
6 hrCook Time
6 hr, 45 Total Time
- 2 lbs. Tomatillos, husks removed
- 2 Poblano or Anaheim Peppers
- 2 T. Olive Oil
- 3 lb. Pork Shoulder Roast, cut into 1" cubes
- 2 Yellow Onions, cut into thick chunks
- 5 Garlic Cloves, chopped
- 1 t. Oregano
- 1 T. Cumin
- 1/2 t. Paprika
- 1/2 t. Chili Powder
- 2 t. Coarse Real Salt
- 1 bunch Cilantro, bottom stems cut off
- 4 oz. Can Green Chilis
- 2 1/2 C. Chicken Broth
- Lime wedges, to garnish
- Avocado Slices, to garnish
- Preheat oven to 450 degrees. Line a baking sheet with tin foil. Place the tomatillos (halve them if they are large) and the poblano or anaheim peppers on the lined baking sheet and place them on the top rack of the oven.
- Roast for 25-30 minutes, or until the tops are charred.
- While the tomatillos and peppers are roasting, heat the olive oil in a frying pan over high heat.
- Add the cubes of pork to the oil and brown on all sides. Place the pork in a slow cooker.
- Reduce the heat to medium/high and add the onion. Saute for 2 minutes, or until softened. Add the garlic, oregano, cumin, paprika, chili powder and salt and saute for another minute. Add the chicken broth, bring to a simmer and pour the mixture over the pork in the slow cooker.
- When the tomatillos and peppers have finished roasting, remove them from the oven. Remove the charred skin from the peppers and place them, and the tomatillos in a blender along with the cilantro and green chilis. Blend until smooth.
- Pour over the pork in the slow cooker.
- Cook on high for 4 hours or low for 6-8 hours.
- Check seasonings before serving and add more salt, if needed.