Pork Chili Verde Salsa Verde

5 from 1 reviews

A delicious, hearty soup. The perfect way to put a new spin on some of your pulled pork leftovers!


  • 3 cloves garlic, minced
  • 1 c onion, diced
  • 34 cups pulled pork, cooked
  • 1 can white beans, drained and rinsed
  • 2 c salsa verde
  • 3 c broth
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/21tsp cayenne pepper
  • 12 oz tomatillos
  • 2 serrano peppers
  • 1/2 c onion
  • 1/4 c water
  • 3 Tbsp fresh cilantro, chopped
  • 1/4 tsp salt


  1. In a large dutch oven, saute the onion and garlic until onions are translucent.
  2. Add the remaining ingredients.
  3. Bring to a boil then reduce heat and let simmer for approximately 20 minutes.
  4. Serve topped with avocado and cheese if desired.
  5. Remove the papery skins from the tomatillos.
  6. Slice in half and roast at 425 for 10 min (or 4-5 min under the broiler).
  7. Combine the tomatillos, onion, water, cilantro and salt in a blender and blend until smooth.
  8. Makes approximately 13/4 cups

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