PORK CHILE VERDE SOUP: Delicious Slow Cooker Recipe Made with Hatch Green Chile & Tomatillos
This Pork Chile Verde Soup is perfect on a cold winter day. It's easy to throw together in the crockpot, and let it slow cook all day until you're ready to eat it. I got the recipe from my friend, Beth. I was hoping to have her join me in my kitchen so she could show you how she makes it, herself, but we weren't able to do that. So, instead, I followed the recipe she gave me. (Although, I'm certain I didn't follow it exactly the way the recipe was intended.) I first had her soup when she brought it to work one day, and it was so creamy and delicious, I never forgot it. It's not what you might consider an authentic Mexican chile verde soup, especially because she adds Great Northern white beans and spinach to it, but it's good to try new things, and this is really yummy. Read on for the full recipe:
Pork Chile Verde Soup
1-2 lbs. boneless pork roast, cut into bite sized pieces
4-5 fresh tomatillos
1/2 large onion
about 5-6 Hatch green chiles
2 garlic cloves
3/4 tsp. ground cumin
1/2 tsp. salt
2 cups or 1 14oz. can chicken broth
1 15oz. can Great Northern beans, drained (I recommend 2 cans)
Optional:
1 cup chopped fresh spinach
2 tsp. lime juice
Season cut pieces of pork with salt and pepper to taste and sear in oiled skillet over medium high heat. Transfer pork to crockpot.
Peel husks from tomatillos and rinse off sticky residue in warm water. (Optional: Roast tomatillos on grill until they've got char marks.) Place tomatillos in blender, along with Hatch green chile, onion, garlic, cumin, and salt, and purée. Pour puréed chile & tomatillo mixture over pork meat in crockpot. Add chicken broth. Drain liquid from can of beans, and add beans to crockpot. Stir and cook on High for 3-4 hours, or on Low for 6-7 hours. Optional: Add chopped spinach and 2 tsp. lime juice at the end, and let cook an additional 30 minutes, until spinach is wilted. Serve with sour cream for additional creaminess, and garnish with fresh cilantro or parsley.
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2:33 Don't Stop Instrumental version
5:37 Adventures in Fine Dining
Creamy Green Chili and Cheese Soup -- Lynn's Recipes
Lynn demonstrates how to make a delicious and easy Creamy Green Chili and Cheese Soup. This would make a perfect lunch. From Food.com.
5 Tablespoons butter
1-1/2 cups chopped onion
3 garlic cloves, finely chopped
½ teaspoon dried oregano
4 cups chicken broth
2 cups diced potatoes
1 teaspoon hot pepper sauce
1 (7 ounce) can diced green chilies
1 teaspoon chopped fresh cilantro
½ cup heavy whipping cream
1-1/2 cups shredded Monterey Jack Cheese
Melt butter n medium saucepan over medium heat. Add onion, garlic and oregano; cook for 10 minutes.
Add chicken broth, potatoes and hot pepper sauce; bring to a boil.
Cook for 20 minutes or until potatoes are tender.
Add green chilies, cream and cheese.
Heat until cheese is melted.
Season with salt and black ground pepper to taste. Garnish with cilantro.
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Green Chile Chicken Soup
Green Chile Chicken Soup
The title says soup, but it's so much more! Chef Tom fires up the El Dorado Santa Maria Style grill to make Green Chile Chicken Soup. This recipe shows why we love cooking over open fire so much! Tomatillos, peppers, chicken thighs and Cattleman's Grill Italiano all combine to make for a hearty and creamy soup that fills the soul as well as the belly. Give it a try, we're sure you'll like it!
#atbbq #begoodtooneanother
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00:00 Ultimate Holiday Giveaway
00:13 Recipe Introduction
00:42 Lighting The Grill
01:17 Prep Work
02:50 Soaking The Black Beans
03:17 Prepping The Fire
04:01 Roasting The Vegetables
05:11 Steaming The Peppers
05:27 Grilling The Chicken
06:37 Setting up the Soup
06:51 Pepper Prep
07:50 Blending The Sauce
08:26 Building The Soup
10:13 Checking On The Soup
10:25 Adding More Texture To The Soup
10:57 Finishing Up The Soup
11:18 Plating And Tasting
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CHILE RELLENO SOUP: Easy Recipe for Mouthwatering Soup With New Mexico Green Chile, Chicken & Cheese
This easy recipe for Chile Relleno Soup comes from Lujan Farms in New Mexico. The Lujan family has been growing and selling some of the best chile anywhere for more than 70 years! So, that says something about this recipe. It's fantastic! It's loaded with delicious New Mexico green chile, but also has plenty of shredded chicken and melted cheese to make it creamy and even more flavorful. Read on for the full recipe. I'll also include a link to Lujan Farms' website below.
Chile Relleno Soup
5 NM green Chile peppers (10.5 oz)
2 Tbsp. butter
3 Tbsp. chopped white onion
2 garlic cloves, minced
1 tsp. ground cumin
4 cups chicken broth
salt and pepper to taste
12 oz. cooked chicken breast, shredded
8 Tbsp cream cheese
4 cups shredded cheddar cheese, divided (save 1 1⁄2 cups for topping)
Directions:
Roast green chile peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing chile within a few inches of the broiler (turning to get all sides charred).
Place green chile in a bowl and cover with plastic wrap. Let cool, then peel skin as much as possible. Cut out seeds and chop by hand or place in a food processor / blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and green chile and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken.
Add cream cheese and 2 1⁄2 cups of the cheddar cheese and whisk until smooth.
To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).
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If you're interested in learning more about Lujan Farms, visit their website at follow them on Facebook at
Or visit their store.
Lujan Farms
1200 Lujan Hill Road
Las Cruces, New Mexico 88007
Phone: (575) 526-5918
They sell all varieties of green chile and sun-dried red chile products. Whether you like your chile Mild, Medium, Hot , Extra Hot, or XXXHot, they've got you covered. They offer roasting, peel-n-pack, frozen chile, and shipping.
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Instant Pot Green Chicken Enchilada Soup
Printable Recipe:
The best Instant Pot soup! Creamy green enchiladas chicken soup is so tasty and easy to make in the crockpot. Keto slow cooker Mexican soup is the perfect weeknight dinner recipe. Easily adapted slow cooker or instant pot recipe so you’ve got even more options. A perfect Mexican recipe for taco Tuesdays! A perfect keto slow cooker dinner idea! #instantpot #greenenchiladaschickensoup #keto #mexican #soup #tacotuesday #slowcooker #crockpot #lowcarb #sugarfree #seekinggoodeats
GREEN CHILE CHICKEN ENCHILADAS 3 WAYS: flat, rolled & in a casserole
These green chile chicken enchiladas are so delicious, you'll want to make them all the time. And when you do, you can now prepare them 3 different ways: flat, rolled & in a casserole. It starts with a creamy sauce that you can make with mild green chile or fire hot chile, depending on how you like it. (I like my chile hot enough to let me know that it's there, but not so hot where I can't enjoy it.) If you're feeding kids, go with mild. I like to roast and peel my own chile every year and keep plenty in the freezer. But I didn't do that this past year, so I'm making do with chile from a can. No worries, it's still scrumptious.
It's a little difficult to specify exact amounts of each of the ingredients, because it really depends on how many enchiladas you want to make and how much you love cheese and onion. The sauce is enough for a large dish of rolled enchiladas or a large casserole. Should you only make a few, put the leftovers in the fridge, and heat it up the following morning and pour it over eggs. It's the breakfast of champions! In my home state of New Mexico, it's actually quite common to fry an egg and put it on top of your enchiladas. When the yolk runs over it, there't nothin' like it!
That said, here's a list of ingredients for these Green Chile Chicken Enchiladas. But I'm not going to bother with exact amounts on some of the items.
Corn tortillas (or large bag of tortilla chips)
shredded chicken (typically 3 breasts cooked, or you can grab and shred a rotisserie chicken from the supermarket and save yourself some time.)
1 10-ounce can cream of chicken (plus 1 can water)
1 10-ounce can cream of mushroom (plus 1 can water)
green chile (approx. 1/2 to 3/4 cup)
shredded cheese (go with mild cheddar, colby jack, or muenster)
chopped onion
canola or vegetable oil for frying
Flat, rolled, or in a casserole, you can't go wrong with this recipe. Hope you like it! For more recipes, follow me on Instagram @marcyinspired.