Looking for a delicious, heart-warming, easy soup to spice up your soup rotation? Yes please!

My family always goes for soups or stews during any holiday stretch because sometimes we need a break from the multi-dish meals and countless hours in the kitchen. BUT we still need to feed the crowd so soups are a great addition to the daily line up.

For us, that soup is – Grandma Jo’s Green Chili Pork Stew.

And for the record – a stew and a soup are the same in my book. Now chili may be different but these are two are siblings!

As anyone who has followed the older iteration of my blog knows, my grandmother on my mother’s side loved Green Chilis. As do I. I sneak them into every recipe I possibly can (although I have struggled to figure out how to do that with my husband’s taste for asian food).

This particular soup truly highlights the ingredient with an entire cupful of the delicious peppers and a very light broth. Also mixed in is succulent shredded or cubed pork and baby potatoes so you’ll stay full while not feeling like a total pig (no pun intended) in between all your other big holiday feasts. AND with minimal ingredients, it’s easy to throw together. Wins all around!

PS – Nick has claimed that this is his favorite soup I’ve made and requests it every week. Seriously! It’s one of three he continually asks for. I think it’s because you can pack in some heat with hot green chilis or jalapenos.

INGREDIENTS

1 lb. thick Pork Roast or Chops

6 Small Potatoes

1 White Onion

1 cup Chopped Green Chilis

6 cups Chicken Broth

2 tbsp. Olive Oil

2 Cloves Garlic

2 tsp. Jalapeños

1 tsp. Cumin

1 tsp. Oregano

½ tsp. Black Pepper

Serving Size: 8

INSTRUCTIONS

• Start by cooking the pork. There are two options. Option A — bring a large pot of water to boil, place the pork roast in, soft boil until cooked (approx 2 hrs for 1 lb) then remove from the water, trim the fat, and shred. Option B — Dice the pork into 1-in chunks and pan sear until starting to golden all around. Set aside.
• In a large pot, heat the olive oil over medium heat.
• Meanwhile dice the onion and garlic.
• Once the oil is hot, reduce the heat to low and add the onion and garlic. Cover with a lid and cook for 5 mins so the onion wilts.
• Uncover the pot, turn the heat back up to medium and stir in the cumin, oregano, and black pepper. Cook for 2-3 minutes.
• Meanwhile dice the potatoes (and green chilis if needed).
• Add in the remaining ingredients: potatoes, green chilis, shredded pork, and chicken broth.
• Bring to a boil then reduce down to a simmer.
• Cover and simmer for 45 minutes – 1 hour.
• Enjoy!