Pork and Poblano Soup

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
10 min
Cook:
1 hr 20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Roasted Pork Loin:
  • One 2 1/2-pound boneless pork loin roast
  • 1/4 cup olive oil
  • Kosher salt and cracked black pepper
  • Soup:
  • 1 poblano chile
  • 3 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 2 cups salsa verde
  • 4 cups low-sodium chicken broth
  • Kosher salt and cracked black pepper
  • Cooked white rice, for serving
  • Garnishes:
  • 1/2 cup crema
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, cut into wedges
  • 1 lime, cut into wedges
  • 1 red onion, minced
  • Crushed tortilla chips
Directions
  • For the pork: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour.

  • Let the pork rest for 10 minutes. Set aside 1 1/4 pounds for the soup, cut into 1/2-inch chunks, and then reserve the rest for another recipe.

  • For the soup: Roast the poblano over a flame until charred all over. Place the poblano in a bowl and cover with plastic wrap until it softens. Once cool enough to handle, remove the charred skin from the poblano as well as the stem and seeds. Cut into a 1/4-inch dice.

  • Add the oil to a large Dutch oven or saucepot over medium heat. Add the onions and sweat until translucent and fragrant, about 8 minutes. Add the garlic and poblano and cook for 3 to 4 minutes. Add the coriander and cumin and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the salsa verde and cook until it just comes to a boil, about 2 minutes. Add the stock and bring back to a boil.

  • Meanwhile prep all of your garnishes.

  • Once the soup comes to a boil, continue to cook for 5 minutes to allow the flavors to develop. Sprinkle with salt and black pepper.

  • When you are ready to serve, add the roasted pork just to heat through. Serve over rice and with any or all garnishes.


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