PORK CHILE VERDE SOUP: Delicious Slow Cooker Recipe Made with Hatch Green Chile & Tomatillos скачать в хорошем качестве

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. Thanks so much for checking out this video. Be sure to give it a Thumbs Up and Subscribe to my channel, if you haven't already done so. I also invite you to follow me on Instagram at   / marcyinspired   or on Facebook at   / marcyinspired   *All music in this video used with rights from Storyblocks: 2:33 "Don't Stop" Instrumental version 5:37 "Adventures in Fine Dining"