Chile Verde Sopita

Here’s a full, detailed Chile Verde Sopita recipe—comforting, flavorful, and made step-by-step so it’s easy to follow 🌶️🍲
(This version is family-friendly and not spicy unless you want it to be.)

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Chile Verde Sopita (Mexican Green Chile Soup)

Serves

4–6 people

Time

• Prep: 25 minutes

• Cook: 45–60 minutes

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Ingredients

For the Chile Verde Sauce

• 1 lb (about 450 g) tomatillos, husks removed and washed

• 2–3 green chiles (Anaheim or poblano for mild; serrano or jalapeño for more heat)

• 1/2 white onion, roughly chopped

• 3 garlic cloves, peeled

• 1/2 cup fresh cilantro (leaves and tender stems)

• 1 cup water or chicken broth

• Salt, to taste

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For the Sopita

• 2 tablespoons vegetable oil

• 1 lb pork shoulder (or chicken thighs/breast), cut into small bite-size pieces

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano (Mexican oregano if possible)

• 6 cups chicken broth

• 1 cup small pasta (fideo, shells, elbows, or ditalini)

• Salt and black pepper, to taste

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Optional Toppings

• Diced avocado

• Lime wedges

• Chopped cilantro

• Warm tortillas or tortilla chips on the side

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Directions

Step 1: Cook the Vegetables

1. Place tomatillos and green chiles in a pot.

2. Cover with water and bring to a boil.

3. Boil for 8–10 minutes, until tomatillos turn dull green and are soft.

4. Drain and let cool slightly.

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Step 2: Blend the Chile Verde Sauce

1. Add cooked tomatillos and chiles to a blender.

2. Add onion, garlic, cilantro, and 1 cup water or broth.

3. Blend until smooth.

4. Season lightly with salt and set aside.

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Step 3: Cook the Meat

1. Heat oil in a large pot over medium heat.

2. Add pork (or chicken) and cook until lightly browned, about 6–8 minutes.

3. Season with cumin, oregano, salt, and pepper.

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Step 4: Add the Sauce

1. Carefully pour the blended green sauce into the pot with the meat.

2. Stir well and let it simmer for 10 minutes, stirring occasionally.

   • This step deepens the flavor and removes raw taste from the sauce.

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Step 5: Add Broth and Pasta

1. Pour in the chicken broth.

2. Bring to a gentle boil.

3. Add pasta and stir.

4. Reduce heat to medium-low and simmer 10–12 minutes, or until pasta is tender.

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Step 6: Taste & Finish

1. Taste the soup and adjust salt as needed.

2. If soup thickens too much, add a little more broth or water.

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How to Serve

• Ladle hot sopita into bowls.

• Top with avocado, cilantro, and a squeeze of lime.

• Serve with warm tortillas or chips.

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Tips & Variations

• Vegetarian: Skip meat and use vegetable broth; add zucchini or potatoes.

• Creamy version: Stir in a splash of crema or sour cream at the end.

• Extra heat: Add one more serrano chile or a pinch of chili flakes.