Pork and Poblano Soup

Name: Pork and Poblano Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 to 6 servings
Ingredients: One 2 1/2-pound boneless pork loin roast; 1/4 cup olive oil; Kosher salt and cracked black pepper; Kosher salt and cracked black pepper; 1 poblano chile; 3 tablespoons vegetable oil; 1 yellow onion, chopped; 4 cloves garlic, minced; 3 tablespoons ground coriander; 1 1/2 teaspoons ground cumin; 2 cups salsa verde; 4 cups low-sodium chicken broth; Kosher salt and cracked black pepper; Kosher salt and cracked black pepper; Cooked white rice, for serving; 1/2 cup crema; 1/2 cup fresh cilantro, chopped; 1 avocado, cut into wedges; 1 lime, cut into wedges; 1 red onion, minced; Crushed tortilla chips

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Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Inactive: 10 min
Cook: 1 hr 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Inactive: 10 min
Cook: 1 hr 20 min

Yield: 4 to 6 servings

Ingredients

Roasted Pork Loin:

One 2 1/2-pound boneless pork loin roast

1/4 cup olive oil

Kosher salt and cracked black pepper

Soup:

1 poblano chile

3 tablespoons vegetable oil

1 yellow onion, chopped

4 cloves garlic, minced

3 tablespoons ground coriander

1 1/2 teaspoons ground cumin

2 cups salsa verde

4 cups low-sodium chicken broth

Kosher salt and cracked black pepper

Cooked white rice, for serving

Garnishes:

1/2 cup crema

1/2 cup fresh cilantro, chopped

1 avocado, cut into wedges

1 lime, cut into wedges

1 red onion, minced

Crushed tortilla chips

Directions

For the pork: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour.
Let the pork rest for 10 minutes. Set aside 1 1/4 pounds for the soup, cut into 1/2-inch chunks, and then reserve the rest for another recipe.
For the soup: Roast the poblano over a flame until charred all over. Place the poblano in a bowl and cover with plastic wrap until it softens. Once cool enough to handle, remove the charred skin from the poblano as well as the stem and seeds. Cut into a 1/4-inch dice.
Add the oil to a large Dutch oven or saucepot over medium heat. Add the onions and sweat until translucent and fragrant, about 8 minutes. Add the garlic and poblano and cook for 3 to 4 minutes. Add the coriander and cumin and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the salsa verde and cook until it just comes to a boil, about 2 minutes. Add the stock and bring back to a boil.
Meanwhile prep all of your garnishes.
Once the soup comes to a boil, continue to cook for 5 minutes to allow the flavors to develop. Sprinkle with salt and black pepper.
When you are ready to serve, add the roasted pork just to heat through. Serve over rice and with any or all garnishes.