Simple Pork Green Chile Soup
True story.
I made this once. I knew it was going to be a winner (which is was) but then I came back to make it a second time and decided it needed LESS ingredients. So I made it again. And it turned out better. The End.
Pro tip/side note. I really have been leaning in to the whole concept of not needing to make everything from scratch but still making a soup that is homemade. With all that being said, the pressure to make every from scratch is just too much. For example, in this recipe I love using my favorite store bought enchilada sauce and canned roasted green chiles. As a bonus, you can even add a little green salsa for another layer of flavor.
Give yourself some grace. Lean into it. And do the best you can.
Here is your ingredients list.
- Boneless pork ribs or pork shoulder (*see notes in recipe for why I love using boneless pork ribs)
- olive oil
- jalapenos
- canned green chiles
- cumin, chili powder, smoked paprika and onion powder
- salt and pepper
- chicken bone broth
- green enchilada sauce
- white beans
- cilantro
- lime
- dried red pepper flakes
My favorite kitchen tools I used in this recipe
Le Cresent Pot
Instant Pot Pro
Baking sheet trays
Condiments. Toppings. Garnishes.
I love them all. I strongly believe that they really complete a meal. They are the finishing touches that add texture, color, spice or just the right amount of vision interest that make you want to dig right in. So go the extra step and have a couple of these on hand to compete the meal.
- sharp cheddar cheese
- fresh limes
- dried chili flakes
- minced shallots or red onions
- sour cream
- fresh cilantro
Check out these recipes!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Simple Pork Green Chile Soup
- Total Time: 1 hour 20 minutes
- Yield: 2-6 1x
- Diet: Gluten Free
Description
Simple. Delicious. Double the recipe and freeze for another time. Promise, it’s good.
Ingredients
- 2 lbs. boneless pork ribs or pork shoulder (*see notes for why I love using boneless pork ribs)
- 1 quart + 1 cup (5 cups) high quality chicken bone broth (divided)
- 2 tablespoons olive oil
- 1 jalapeno, seeded and minced
- 2 medium shallots, minced
- 6 garlic cloves, minced
- 1 8oz. can green chiles
- 1 28 oz. can of green enchilada sauce
- 1 15 oz. can of white beans (great northern work great)
- 1 handfull cilantro, roughly chopped (divided)
- 2 limes (1 for garnish)
- 1/2– 1 teaspoon dried red pepper flakes (optional for more spice)
Spice Blend
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon each salt and black pepper (more to taste)
Mix together in a small bowl. Divide in half.
Instructions
Cooking the Pork Ribs
- Place your Instant Pot on the saute setting on high heat for 20 minutes. Sprinkle the ribs with 1/2 of the spice blend on all sides. When the Instant Pot is hot, add the ribs into the pot in a even layer so they are all touching the bottom of the pot. Let brown for 10 minutes. Turn the ribs over to brown on the other side for 10 minutes.
- Pour in 1 cup of chicken bone broth. Turn the Instant Pot to high pressure for 45 minutes. Place the lid on and let it do its thing. When the time is up, let sit for 10 minutes and then release the pressure.
- Preheat your oven to broil (high). Using tongs, remove the ribs and place them on a baking sheet tray with edges. Pour about 1 cup of the cooking liquid on top. When the oven is hot, add the ribs and let brown on the top rack for 4-6 minutes. I like to watch the ribs so they don’t burn – browning is great but not burning. When they are perfectly browned, remove them from the oven and let cool to the side.
Making the soup
- Using a stock pot over medium heat, saute the olive oil, jalapeno, shallots and garlic for 2-4 minutes until they are softened and smell amazing. Add in the green chiles, enchilada sauce and 1 quart (4 cups) chicken bone broth and stir to combine.
- Bring up to a simmer and turn the heat to low. Cook for 5 minutes.
- Add in the white beans, 1/2 of the cilantro, juice from 1 lime and red pepper flakes (if using).
- Use tongs or forks to shred the pork ribs. I like to leave some medium sized pieces so it’s not all shredded to small pieces. Add in all the pork and any cooking liquid left on the baking sheet tray to the soup. Stir to combine.
- Serve with the remaining cilantro, limes and red pepper flakes. Cheddar cheese, sour cream, salsa and tortilla chips all good great with this soup.
Notes
Boneless pork ribs – buy them if you can. I love using them. They have great flavor, are a better price point than ribs with a bone – plus you don’t have to worry about picking the meat off the bone and are less fatty. They are a total win in my opinion.
- Prep Time: 20
- Cook Time: 60
- Category: pork
- Method: instant pot
- Cuisine: soup
You might also like
