This Sweet & Smoky Green Chile Soup has just SIX ingredients yet has so much flavor!
Thanks to Smithfield Marinated Fresh Pork for sponsoring this post and to my readers who help me support the brands I love!
I am in absolute LOVE with Smithfield Marinated Fresh Pork!
This is nothing new. I’ve been purchasing their marinated fresh pork for years since it’s so simple and tasty. I can’t tell you how many times I’ve thrown a pork loin or roast into the oven or slow cooker for an incredibly easy meal (that everyone will eat)! The prep is already done which means I can be doing other things while my hassle-free dinner is cooking. It’s available in a wide variety of fresh cuts that are 100% pork, including pork roasts, loin filets, sirloins and tenderloins (I like to slice or cube for faster cooking when I need it).
This does mark the first time I’ve used one of their roasts in a soup, however…and it won’t be the last. Our family are green chile fiends and the flavor of the Sweet & Smoky Marinated Fresh Pork Roast is such a great compliment to a simple soup. Heck, I’ve even slow-cooked it with a little chicken stock and served it on sandwich buns – to die for!!
This Sweet & Smoky Green Chile Soup (almost a stew, really) has so much flavor, especially since it uses so few ingredients. You could even skip the potatoes if you don’t have them on hand but I like the fact that they make this Green Chile Soup a complete meal. Although it’s not traditional, I like to top mine with lots of chopped jalapeños and cilantro with a little dollop of sour cream. The seasonings from the pork roast add such great flavor – you’re going to love it!
I made this Sweet & Smoky Green Chile Soup in my Instant Pot but any slow cooker will work great. You could easily use the pressure cooker setting on your Instant Pot and this delicious soup will be done in a flash!
More delicious soup recipes:
- Chicken Tortilla Soup with Hatch Chiles
- Hatch Chile Soup with Fresh Summer Corn
- Chicken Posole
- Tomato Bisque with Hatch Chiles
- Chipotle Cheese Potato Soup
- 1 Smithfield Sweet & Smoky Marinated Fresh Pork Roast, about 2 pounds
- 1 medium sweet onion, chopped
- 1 16 ounce jar green salsa
- 2 cans fire-roasted chopped green chiles
- 2 cups chicken stock or broth
- 1/2 pound white potatoes, chopped into small pieces
- kosher salt & freshly ground pepper, to taste
- Toppings: chopped cilantro, sour cream, limes, shredded cheese, diced jalapeños
- Cut pork roast into small, bite-sized pieces. Heat a large skillet over med-high heat and, working in batches, sear pork until browned.
- Place browned pork and any accumulated juices into a slow-cooker. Add chopped onion, salsa, chiles and chicken stock; mix well. Cook on low 6 hours or high 3 hours, then add potatoes and cook on HIGH one additional hour or until potatoes are cooked through and pork is fall-apart tender. Season to taste with salt and pepper. Ladle into bowls and serve!