Are you ready to tantalize your taste buds with a delightful twist on a classic Mexican dish? This Crock Pot Chile Verde Soup is not just a meal; it's an experience that will transport you straight to the heart of Mexico with every spoonful! With tender pork shoulder simmered to perfection in a zesty green salsa, this hearty soup is the ultimate comfort food that practically cooks itself. Perfect for busy weeknights or cozy gatherings, this recipe yields a generous eight servings, making it ideal for sharing—or for enjoying as leftovers! Dive into our easy-to-follow recipe and discover how to create a dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 pounds pork shoulder, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups green salsa
- 1 cup chicken broth
- 1 can black beans, drained
- 1 can corn, drained
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Trim excess fat from the pork shoulder and cut into small, uniform 1-inch cubes to ensure even cooking and tender meat.
- Season the diced pork generously with salt, pepper, and cumin, ensuring each piece is well-coated with the spices for maximum flavor.
- Finely chop the onion and mince the garlic, creating a flavor base that will enhance the overall taste of the soup.
- Place the seasoned pork cubes into the slow cooker, creating an even layer at the bottom of the pot.
- Sprinkle the chopped onions and minced garlic over the pork to distribute them evenly.
- Pour the green salsa and chicken broth over the meat and onions, ensuring all ingredients are well-covered.
- Drain and rinse the black beans and corn, then add them to the slow cooker, gently stirring to combine all ingredients.
- Cover the crock pot and set to low heat, allowing the soup to cook slowly for 7-8 hours until the pork is extremely tender and easily shreds.
- After cooking, use two forks to gently shred the pork directly in the soup, mixing it with the other ingredients.
- Taste and adjust seasoning with additional salt, pepper, or cumin as needed.
- Let the soup rest for 10-15 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh cilantro, lime wedges, or a dollop of sour cream.
Tips
- Choose the Right Cut: For the best flavor and tenderness, opt for a well-marbled pork shoulder. Trim excess fat before dicing to avoid a greasy soup.
- Season Generously: Don’t skimp on the seasoning! A good amount of salt, pepper, and cumin is essential to enhance the rich flavors of the pork and salsa.
- Layering is Key: When adding ingredients to the slow cooker, layer them properly. Start with the pork, then add the onions and garlic, followed by the liquids and beans, to ensure even cooking.
- Low and Slow: For the most tender pork, allow the soup to cook on low heat for the full 7-8 hours. This slow cooking process allows the flavors to meld beautifully.
- Shred with Care: After cooking, use two forks to gently shred the pork within the soup. This not only combines the flavors but also keeps the meat juicy.
- Taste Test: Always taste and adjust the seasoning before serving. A little extra salt or cumin can elevate the dish to new heights.
- Let it Rest: Allow the soup to sit for 10-15 minutes before serving. This resting period helps the flavors to meld and intensify.
- Garnish for Flair: Serve your soup hot and consider garnishing with fresh cilantro, lime wedges, or a dollop of sour cream for an extra pop of flavor and presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
