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Ingredient
Chili Verde Soup
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Ingredient
Food ration :
6 servingsCooking time :
25 mins
1 1/2 lb
boneless pork shoulder roast
1 tbsp
olive oil
1/2 cup
chopped onion (1 medium)
2 clove
garlic, minced
3/4 tsp
ground cumin
1/2 tsp
salt
2 tsp
lime juice
Cooking instructions
* Step 1
Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet heat oil over medium high heat. Add meat, half at a time, and cook until browned; drain off fat. Transfer meat to a 3 1/2-or 4-quart slow cooker. Stir in beans, tomatillos, onion, chike peppers, garluc, cumin, and salt. Pour broth over mixture in cooker.
* Step 2
Cover and cook on low-heat settings for 6 to 7 hours or on high setting for 3 1/2 to 4 hours.
* Step 3
Stir in spinach and lime juice. If desired, top each serving with sour cream and cilantro.
Note: if there is a photo you can click to enlarge it
Tag
boneless pork shoulder roast
olive oil
15-ounce can great northern beans or navy beans, rinsed and drained
fresh tomatillos, husked and coarsely chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
chopped onion (1 medium)
4-ounce can diced green chile peppers, undrained
garlic minced
ground cumin
Salt
14.5 ounce can chicken broth
chopped fresh spinach leaves
lime juice
Sour Cream
snipped fresh cilantro
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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