PORK CHILE VERDE SOUP: Delicious Slow Cooker Recipe Made with Hatch Green Chile & Tomatillos

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner while pork loin is less expensive.

green chiles

🥗Healthier: bell peppers

💰Cheaper: canned green chiles

Bell peppers provide a similar texture and flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is more economical.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lime juice

Bottled lime juice is often less expensive.

Season the pork with plenty of salt and pepper.

Sear the pork in a skillet with a little olive oil until browned.

Transfer the pork to a slow cooker set to high (or low for longer cooking).

Peel the husks from the tomatillos and rinse them under warm water.

Char the tomatillos in a skillet until they have char marks.

Blend the charred tomatillos, hatch green chilies, onion, garlic, cumin, and salt until smooth.

Pour the blended mixture into the slow cooker with the pork.

Add the can of chicken broth and drained great northern beans to the slow cooker and stir.

Cover and cook on high for 3-4 hours or low for 6-7 hours.

Add chopped spinach and lime juice to the slow cooker and stir, cooking for an additional 30 minutes until spinach is wilted.

Cooking Techniques

Equipment Needed

Spice Level: