Storage Options
Chile Verde Sopita stores exceptionally well, making it perfect for meal prep or batch cooking. Refrigerate the cooled soup in airtight containers for up to 4 days, allowing the flavors to meld and intensify over time. For longer storage, freeze Chile Verde Sopita in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or water if the soup has thickened, and heat gently on the stovetop while stirring occasionally. The soup can also be portioned into individual servings before freezing for convenient single-serving meals.
Summary
Chile Verde Sopita is an authentic Mexican soup featuring tender pork shoulder and roasted green chiles simmered in a rich, flavorful broth. This comforting dish combines traditional cooking techniques with simple, wholesome ingredients to create a satisfying meal that’s perfect for family dinners or entertaining guests. The recipe serves 6-8 people and takes approximately 2.5 hours from start to finish, with most of the time being hands-off simmering.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cast iron skillet or comal for roasting chiles
- Sharp chef’s knife
- Cutting board
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
- Blender or food processor
- Tongs for handling hot chiles
- Fine-mesh strainer (optional)
Ingredients
For the Pork:
- 3 lbs pork shoulder, cut into 2-inch chunks
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chile Verde Base:
- 12 large poblano chiles
- 6 serrano chiles (adjust to taste)
- 4 tomatillos, husked
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 2 cups chicken broth
- 1 cup water
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 bay leaf
- Salt to taste
For Serving:
- Fresh cilantro, chopped
- White onion, diced
- Lime wedges
- Warm tortillas
- Mexican crema or sour cream
Instructions
- Prepare the Chiles: Roast the poblano and serrano chiles directly over an open flame or under the broiler until the skins are charred and blistered on all sides. Place the roasted chiles in a plastic bag and let them steam for 15 minutes to loosen the skins.
- Peel and Prepare: Remove the chiles from the bag and carefully peel away the charred skin. Remove stems and seeds from the poblanos, but leave seeds in some serranos for heat. Roughly chop the chiles.
- Brown the Pork: Season pork chunks with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the pork pieces on all sides, working in batches to avoid overcrowding. Remove pork and set aside.
- Roast Vegetables: In the same pot with the remaining oil, add quartered onion, tomatillos, and garlic cloves. Cook for 8-10 minutes until vegetables are softened and slightly charred.
- Blend the Base: Transfer roasted vegetables and prepared chiles to a blender with 1 cup of chicken broth. Blend until smooth, creating your Chile Verde Sopita base.
- Combine and Simmer: Return the pork to the pot and pour the blended chile mixture over it. Add remaining chicken broth, water, cumin, oregano, and bay leaf. Bring to a boil, then reduce heat to low.
- Slow Cook: Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and the flavors have melded together beautifully.
- Final Seasoning: Remove bay leaf and taste for seasoning. Add salt as needed and adjust consistency with additional broth if desired.
- Serve: Ladle the hot Chile Verde Sopita into bowls and garnish with fresh cilantro, diced onion, and a squeeze of lime. Serve with warm tortillas.
Notes
The key to exceptional Chile Verde Sopita lies in properly roasting the chiles to develop their smoky flavor. Don’t skip the charring step, as this creates the depth that makes this soup special. If you prefer a milder version, remove all seeds from the serrano chiles and use fewer of them. The soup will continue to develop flavor as it sits, so it often tastes even better the next day. For a thicker consistency, simmer uncovered during the last 30 minutes of cooking to allow some liquid to evaporate.
Tips for Success
Achieve the perfect Chile Verde Sopita by choosing pork shoulder with