This protein-rich soup is a sneaky way to include lots of vegetables in one dish. You can make it with chicken or pork and adjust the heat by using fewer jalapenos.
Skill Level: Intermediate. Serving Size: ~ 1 ½ cups.
Course Soup
Total Time 2 hours 30 minutes
Servings 8
Calories 330kcal


Chili Verde

  • 6 tomatillos, husked and rinsed
  • 3 jalapenos, stems removed (optional for extra heat)
  • 2 poblano peppers, stems removed
  • 2 onions, chopped (about 2 cups)
  • 1 T. fresh garlic cloves, peeled and minced


  • 2 T. olive or avocado oil
  • 2 ½ lbs. pork shoulder, cut into bite size pieces (can also use pork tenderloin or boneless chicken thighs)
  • salt and pepper to taste
  • 1 ½ cups water (or more depending on how thin or thick you want the sauce)
  • 2 T. lime juice
  • ½ cup fresh cilantro, chopped


Make the Chili Verde

  • Preheat oven to 400 degrees.
  • Place whole tomatillos and peppers on a baking sheet and roast for 30 minutes, turning the vegetables over halfway through.
  • Remove the baking sheet from the oven and cover with plastic wrap. Let this sit for 10 minutes or until cool enough to handle.
  • Uncover and remove as much of the skin from the peppers as you can.
  • You can also remove the seeds of any peppers if you don’t want it too spicy.
  • Transfer the roasted vegetable to a blender or large food processor. Add the remaining chili verde ingredients. Blend until smooth. 

Cook the Protein & Allow to Simmer

  • Heat a large heavy bottom pot over medium-high heat.
  • Add cooking oil and pork (or chicken) to the pot. Season generously with salt and pepper. Sear the meat on all sides until nicely browned.
  • Add the prepared chili verde to the pot and mix thoroughly, making sure to scrape the bottom of the pot with a spoon so you get all the brown bits.
  • Cover the pot and lower the heat to a simmer and cook for 2-3 hours, until the pork or chicken is very tender. 
  • Add the water, lime juice and cilantro. Stir until combined. Taste and season with more salt if necessary.
  • Add a touch of apple cider vinegar if you want, but it isn’t necessary.
  • Enjoy!


Nutrition Information: This comforting soup is high in protein and provides a sneaky amount of vegetables coming from the tomatillos and peppers. Gluten- free, nut free, dairy free.
Calories: 330, Fat: 21g, Protein: 27g, Carbohydrates: 6g, Fiber: 2g, Added Sugar: 0g, Sodium: 480mg