Go Back
–+ servings
Print Recipe

Pork Tomatillo Soup

Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Servings: 12 servings

Ingredients

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

For serving:

  • shredded oaxaca cheese
  • chopped cilantro

Instructions

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.

Notes

Recipe adapted from Growing Up Sarita on Instagram