30-Minute Green Chile Pork Soup {Quick Pozole Style} (Easy Dinner)
This 30-Minute Green Chile Pork Soup delivers bold pozole-style flavor using quick-seared pork, salsa verde, and aromatic spices. A hearty, zesty, comforting soup that tastes slow-simmered but cooks in just half an hour.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s Knife
- Cutting board
Ingredients
- 1 Tbsp olive oil
- 1 lb boneless pork chops or tenderloin, cut into 1/2-inch cubes
- 1 medium onion, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 small jalapeño, finely chopped (optional)
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1 (8 oz) jar mild salsa verde (green salsa)
- 5 cups chicken stock
- 2 Tbsp fresh lime juice
- 0.5 tsp salt
- freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the diced pork and cook for 5 minutes, adding the cumin and coriander after 2 minutes.
- Add onion and celery. Cook 5 minutes until softened. Stir in garlic and jalapeño (if using) and cook 1 minute.
- Stir in the salsa verde and chicken stock. Bring to a boil, then reduce to a simmer. Cook partially covered for 15 minutes until pork is tender.
- Stir in lime juice. Season with salt and pepper. Serve topped with shredded cheese, cilantro, and diced avocado.
Notes
Cut pork into small 1/2-inch cubes for fast cooking. Use a quality salsa verde for the best depth of flavor.