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Chile Verde Sopita

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Prep Time: 30 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 45 minutes
Yield: 6-8 servings
Intensity Level: Moderate (requires some roasting and simmering, but steps are straightforward)

Introduction

There’s a particular magic that happens when chunks of pork simmer low and slow in a vibrant, tangy sauce of roasted green chiles and tomatillos. Chile Verde Sopita—literally “little green chile soup”—is more of a hearty, spoonable stew, a bowl of deep comfort that warms you from the inside out. This recipe honors the traditional flavors while keeping the process accessible for a home cook. The result is a beautifully complex, slightly spicy, and incredibly satisfying dish that tastes even better the next day. Perfect for a weekend project that feeds a crowd or provides delicious leftovers all week.

Ingredients

For the Chile Verde Base:

  • 2 lbs tomatillos, husks removed and rinsed

  • 3-4 large poblano peppers

  • 2-3 jalapeño peppers (adjust for heat preference)

  • 1 large white onion, quartered

  • 4-6 cloves garlic, unpeeled

  • 1 bunch fresh cilantro, stems included

  • 2 tsp ground cumin

  • 1 tsp dried oregano (preferably Mexican oregano)

  • 4 cups low-sodium chicken broth

For the Stew:

  • 2.5 lbs boneless pork shoulder (butt), cut into 1.5-inch cubes

  • 2 tbsp neutral oil (like avocado or vegetable oil)

  • Salt and freshly ground black pepper

  • 1 large yellow onion, diced

  • 2 tsp kosher salt, plus more to taste

For Serving (Optional):

  • Warm corn or flour tortillas

  • Lime wedges

  • Thinly sliced radishes

  • Chopped white onion or fresh cilantro

  • Crema or sour cream

  • Crumbled queso fresco or cotija cheese

  • Cooked white rice

Equipment

  • Large baking sheet

  • Blender or food processor

  • Large Dutch oven or heavy-bottomed pot (6-7 quart)

  • Tongs

  • Cutting board and sharp knife

Instructions

Step 1: Roast the Vegetables (20 mins active)

  1. Preheat your broiler to high, with a rack positioned 4-6 inches from the heat source. Line a large baking sheet with foil or parchment paper.

  2. Place the tomatillos, poblano peppers, jalapeños, quartered white onion, and unpeeled garlic cloves on the prepared sheet.

  3. Broil for 5-8 minutes, then use tongs to turn the vegetables. Continue broiling for another 5-10 minutes, until the vegetables are charred in spots and softened. The skins of the peppers should be mostly blackened.

  4. Immediately transfer the poblano and jalapeño peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. This makes peeling the skin off much easier.

  5. Once cool enough to handle, peel the skins off the peppers, remove the stems and seeds (for a milder stew, remove all jalapeño seeds; for more heat, leave some in). Peel the garlic cloves.

Step 2: Build the Sauce (10 mins active)

  1. In a blender or food processor, combine the roasted tomatillos, peeled roasted peppers, roasted onion, peeled roasted garlic, cilantro (stems and all), cumin, and oregano.

  2. Add about 1 cup of the chicken broth to help it blend. Puree until completely smooth. Set this vibrant green sauce aside.

Step 3: Brown the Pork (15 mins active)

  1. Pat the pork cubes very dry with paper towels. Season generously all over with salt and pepper.

  2. Heat the oil in your large Dutch oven or pot over medium-high heat. Working in batches to avoid overcrowding, add the pork in a single layer. Sear until deeply browned on at least two sides, about 3-4 minutes per side. Transfer browned pork to a clean plate and repeat with remaining pork.

Step 4: Simmer to Perfection (1.5 hours mostly hands-off)

  1. In the same pot, reducing heat to medium, add the diced yellow onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Pour in the reserved green sauce from the blender. It will sizzle and steam. Stir, scraping up any delicious browned bits (fond) from the bottom of the pot.

  3. Return the browned pork and any accumulated juices to the pot. Add the remaining 3 cups of chicken broth and 2 teaspoons of kosher salt. Stir to combine.

  4. Bring the stew to a boil, then immediately reduce the heat to low until it maintains a gentle, steady simmer.

  5. Cover the pot partially with a lid (leave a small crack) and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and easily shreds.

Step 5: Final Adjustments & Serving (5 mins)

  1. Once the pork is tender, taste the broth. Adjust seasoning with more salt if needed. For a thicker stew, you can simmer uncovered for an additional 15-20 minutes to reduce.

  2. Serve the sopita hot in deep bowls. Provide plenty of optional toppings so everyone can customize their bowl.

Chef’s Notes & Tips

  • Make it Ahead: This stew’s flavor improves overnight. Cook it completely, cool, and refrigerate for up to 3 days. Reheat gently on the stovetop.

  • Freezing: Chile Verde Sopita freezes beautifully for up to 3 months. Store in airtight containers. Thaw overnight in the fridge before reheating.

  • Spice Control: Poblanos are mild, but jalapeños vary. For a very mild stew, use only 1 deseeded jalapeño. For more heat, include the seeds or add a serrano pepper to the roast.

  • Shortcut: In a pinch, you can use 4-5 cups of high-quality store-bought salsa verde instead of roasting your own vegetables. Brown the pork and onions, then add the salsa and broth.

  • Alternative Proteins: Try this with chicken thighs (reduce simmer time to 45-60 mins) or even cubed potatoes and white beans for a vegetarian version (use vegetable broth).

Nutrition Information (Per Serving, approximately 1.5 cups, without toppings)

  • Calories: ~380 kcal

  • Total Fat: 22g

  • Saturated Fat: 7g

  • Cholesterol: 95mg

  • Sodium: 950mg (varies with broth and added salt)

  • Total Carbohydrates: 14g

  • Dietary Fiber: 4g

  • Sugars: 8g (naturally occurring from vegetables)

  • Protein: 32g

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