Name: Mexican Chile Verde Sopita
Ingredients: 8 tomatillos, husks removed and rinsed; 2 poblano peppers; 2 jalapeños; ½ white onion; 3 garlic cloves; ½ cup fresh cilantro; 1 tsp ground cumin; 1 tsp Mexican oregano; 1 tsp salt; 2 cups chicken broth; 1½ lbs pork shoulder or pork loin, cut into small pieces; 2 tbsp olive oil; 1½ cups small pasta shells or fideo; 1 cup diced onion; 2 garlic cloves, minced; 1 cup diced zucchini; 1 cup corn; 4 cups chicken broth; 1 tsp cumin; ½ tsp Mexican oregano; Salt and black pepper, to taste

Ingredients

Scale

This recipe comes together in two main parts: a homemade chile verde sauce and the hearty pork and pasta sopita itself.

For the Chile Verde

8 tomatillos, husks removed and rinsed
2 poblano peppers
2 jalapeños
½ white onion
3 garlic cloves
½ cup fresh cilantro
1 tsp ground cumin
1 tsp Mexican oregano
1 tsp salt
2 cups chicken broth

For the Sopita

1½ lbs pork shoulder or pork loin, cut into small pieces
2 tbsp olive oil
1½ cups small pasta shells or fideo
1 cup diced onion
2 garlic cloves, minced
1 cup diced zucchini
1 cup corn
4 cups chicken broth
1 tsp cumin
½ tsp Mexican oregano
Salt and black pepper, to taste

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Instructions

This recipe involves two main stages: making the roasted chile verde sauce, and building the hearty pork and pasta sopita.

Step 1: Roast the Vegetables

Roast the tomatillos, poblano peppers, jalapeños, onion, and garlic under a broiler or in a hot skillet until lightly charred and softened. Roasting brings out deep, smoky flavor in the vegetables and is a key step in building an authentic chile verde sauce.

Step 2: Adjust for Heat

Remove the stems and seeds from the poblanos and jalapeños if you prefer a milder sauce. Leaving some or all of the seeds and membranes in will result in a spicier finished dish, so adjust based on your personal spice tolerance.

Step 3: Blend the Chile Verde Sauce

Add the roasted tomatillos, poblanos, jalapeños, onion, and garlic to a blender along with the fresh cilantro, cumin, Mexican oregano, salt, and chicken broth. Blend until completely smooth. Set the finished chile verde sauce aside.

Step 4: Brown the Pork

Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and cook until browned on all sides. Browning the pork first helps develop deep, savory flavor that carries throughout the entire dish. Once browned, remove the pork from the pot and set it aside.

Step 5: Sauté the Aromatics

In the same pot, add the diced onion and minced garlic. Cook for 2 to 3 minutes, until fragrant and slightly softened, scraping up any browned bits left behind from the pork for extra flavor.

Step 6: Toast the Pasta

Add the pasta shells or fideo directly to the pot and toast for 2 to 3 minutes, stirring frequently, until lightly golden. This toasting step is essential for authentic sopita flavor, giving the pasta a deep, nutty undertone.

Step 7: Add the Sauce and Broth

Pour the chile verde sauce and the remaining chicken broth into the pot, stirring to combine with the toasted pasta and aromatics.

Step 8: Return the Pork and Add Vegetables

Return the browned pork to the pot, then add the diced zucchini and corn.

Step 9: Season

Season the mixture with cumin, Mexican oregano, salt, and black pepper to taste.

Step 10: Simmer

Bring the pot to a gentle boil, then reduce the heat and simmer for 20 to 25 minutes, or until the pork is tender and the pasta is fully cooked. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 11: Taste and Adjust

Give the sopita a final taste and adjust the seasoning as needed, adding more salt, pepper, or chile verde sauce to suit your preference.

Step 12: Serve

Serve the sopita hot, garnished with fresh cilantro, lime wedges, diced avocado, or warm tortillas on the side.