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Chile Relleno Pork & Roasted Green Chile Caldo
A hearty, comforting soup featuring tender chunks of pork shoulder simmered in a smoky green chile broth with roasted poblanos, potatoes, and melted Monterey Jack cheese.
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Ingredients
- 2 lb boneless pork shoulder (cut into bite-sized cubes)
- 3 poblano peppers (large)
- diced green chiles
- garlic
- potatoes
- Monterey Jack cheese
- Southwestern spices (warm spices)
- broth (savory broth)
Steps
- 1
Roast the 3 large poblano peppers until the skins are charred and blistered.
- 2
Peel, seed, and chop the roasted poblanos.
- 3
In a large pot, brown the 2 lbs of cubed pork shoulder until golden.
- 4
Add the garlic, diced green chiles, and Southwestern spices to the pork.
- 5
Pour in the savory broth and add the potatoes and chopped roasted poblanos.
- 6
Simmer the soup until the pork is tender and the potatoes are cooked through.
- 7
Finish by stirring in or topping with Monterey Jack cheese until melted.
Notes
The source description ends abruptly, omitting specific quantities for the broth, potatoes, and spices. Standard caldo ratios suggest approximately 6 cups of broth and 2-3 medium potatoes for 2 lbs of pork.
Nutrition per serving
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