The cooler days of fall are arriving, which has me thinking about my favorite soups.
It’s not that the weather needs to be cold outside for me to enjoy soup. I’ll eat soup year-round. It’s just this time of year reminds me of the various recipes I have that end up providing lunches for several days.
One of my favorite dishes is a pork green chile recipe I made growing up. It’s simple and doesn’t require a lot of work. The biggest challenge is browning pork stew meat and opening cans of tomatoes and chile peppers. Fresh tomatoes and peppers can be substituted, but this is a good recipe to turn to if you want to cook out of your pantry.
The added benefit of the recipe is that you can control how spicy the soup is by limiting the amount of jalapeno peppers you use.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
Pork Green Chile
1-2 tablespoons olive oil for cooking
1 medium white onion, diced
3 cloves of garlic, minced
1 1/2 to 2 pounds of pork stew meat
4 14.5-ounce cans of diced fire-roasted tomatoes
4 4-ounce cans of chopped green chiles
2-4 cups chicken broth
1 4-ounce can of diced jalapeno peppers
Salt and pepper to taste
Heat the oil in a pot. Sautée the onion and garlic until the onions are translucent. Add the pork stew meat. Once the meat is browned, add the tomatoes and green chiles. Stir well and then add the chicken broth, enough to cover the stew meat and tomatoes. Add as much of the jalapeno peppers to make the green chile as spicy as you like. Season with salt and pepper to taste. Bring to a boil and then lower heat to allow the soup to simmer for at least an hour.