Pork Tomatillo Soup – Soup made with tomatillos, poblanos, jalapenos, hatch chiles, spices, and slow-cooked pork. Served with Oaxaca cheese.
Soup season is here! I have been making a soup almost every week as a way to meal prep. I have some classics that I love making but also like trying new recipe. Today’s recipe is one I saw on Instagram and it captivated me – Pork Tomatillo Soup. I loved all the veggies that were used and the sprinkle of cheese on top. I just had to try it!
The recipe was a little hard to follow but I gave it my own spin. I made sure to lay out the steps easily for you, and give you some tips below. My Walmart had all the veggies in stock so I could easily recreate it at home. I used my own recipe for slow-cooked pork shoulder and just added that to the soup.
Without further ado, here is my Pork Tomatillo Soup!
Tips & Tricks
- Let those veggies cook. The veggies need time to build flavor so don’t rush and blend them until you see some char form on the edges.
- Blend veggies carefully. The veggies will be hot so you have to blend them careful. I remove the center piece of the lid and cover with a towel to allow the steam to escape.
- Remove seeds for less spice. I don’t like a super spicy soup so I remove the seeds and membranes from the poblanos and jalapenos.
- Sear the pork for maximum flavor. Do not skip the searing process! This builds a delicious flavor on the outside of the pork that will only enhance the soup.
Pork Tomatillo Soup
For the pulled pork:
- 1 large yellow onion
- 1 2-3 pound pork butt or shoulder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups water
For the soup
- 1½ pounds tomatillos husks removed; quartered
- ½ large white onion
- ½ teaspoon ground cumin
- 2 poblano peppers stem and seeds removed, roughly chopped
- 3 fresh jalapenos stem and seeds removed, roughly chopped
- ¼ white onion roughly chopped
- 10 ounces canned hatch green chiles drained
- 5 cloves garlic
- 1 tablespoon chili powder
- ¼ teaspoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- 7 cups chicken broth
- shredded oaxaca cheese
- chopped cilantro
For the pulled pork:
- Cut yellow onion into wedges. Place at the bottom of the slow cooker. Add all spices to a small bowl and stir together until combined. Rub the entire mixture into the pork. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of olive oil. When hot, sear all sides of the pork but do not let it cook more than on the exterior. Remove from heat and transfer pork to slow cooker, placing on top of onion wedges.
- Add 2 cups of water to the slow cooker. Cover slow cooker and cook on high for 6 hours (8 hours on low) or until the pork false apart when you gently pull it.
For the soup:
- Add a little more olive oil to the Dutch oven, along with onions, poblano peppers, jalapenos, garlic and tomatillos. Add chili powder, cumin, oregano, and salt. Cook until veggies start to char. Transfer veggies to a blender, along with hatch chiles and 1 cup of chicken broth. Blend until smooth. Add back to the Dutch oven with the heat off. Cover and set aside until the pork is done.
- Once the pork is done int he slow cooker, transfer back to the Dutch oven with the pureed veggies, along with 1 cup of the liquid from the slow cooker. Discard the rest of the liquid. Turn heat of Dutch oven to medium and leave untouched until the mixture starts to bubble. Pull apart the pork into small shreds and leave in the mixture.
- Add chicken broth to the Dutch oven and bring to a boil. Turn off heat and serve with a sprinkle of Oaxaca cheese.