Recipe courtesy of Kelsey Nixon
Episode: Pork Four Ways
Pork and Poblano Soup
1 hr 50 min
20 min
4 to 6 servings
1 hr 50 min
20 min
4 to 6 servings


Roasted Pork Loin: 
  • One 2 1/2-pound boneless pork loin roast
  • 1/4 cup olive oil
  • 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 
  • 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


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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Pork and Poblano Green Chili Pot

Recipe courtesy of Rachael Ray

Rice Soup with Pork (Kao Tome)

Recipe courtesy of Susan Vu

Sanjuana's Pozole (Rich Corn and Pork Soup)

Recipe courtesy of Cooking Channel

Poblano Crepes

Recipe courtesy of Ivy Stark

Poblano Rice

Recipe courtesy of Marcela Valladolid

Artichoke and Pork Rib Soup: Canh Atiso Suon Heo

Recipe courtesy of Luke Nguyen

Potato and Poblano Gratin

Recipe courtesy of Marcela Valladolid

Roasted Poblano Pepper Sliders

Recipe courtesy of La Cocinita


So Much Pretty Food Here