Recently I thought it would be good to make a soup that combined the flavors of chile verde. I mentioned it at lunch with some girlfriends, and Cheryl told me about a dish she made, but it used chicken, not pork. But I played around with what she had done and some ideas I had and came up with this recipe, my own original. Adding the cream cheese and using the immersion blender makes is tangy and smooth.
- Olive oil
- Large onion, chopped
- Cloves of garlic
- 1-2 jalapeno peppers, seeded and chopped
- Jar of mild salsa verde
- Weber Bold’N Spicy Chipotle Seasoning
- Mushroom & Company Multipurpose Umami Seasoning Blend (from Trader Joe’s)
- Bay leaf
- 1.5 lbs. of pork cubes
- Almost a carton of chicken stock
- 8 oz. of cream cheese
Sear meat in olive oil, add to crockpot. Saute veggies and garlic in same pan, add to crockpot. Add spices and the broth. Cook on low for 6 hours, then to warm.
Remove meat from pot to cool a bit, then shred. Also remove bay leaf.
Add cream cheese. Use immersion blender to puree veggies and blend the cream cheese through the soup broth. Then add shredded pork back into the pot. Warm back up for a bit.
Garnish with homemade golden fried corn tortilla strips, crumbled queso fresco, diced avocado.