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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.
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By phyllislynch_10...
sewickley, PA
on April 06, 2013
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Love this soup. Absolutely excellent.
By 18170
san jose baby
on January 23, 2013
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Loved the soup girl, it was the best soup ive ever made. I'll def make it when i ever had leftover pork. its easy and tasty. I used medium salsa verde and it had the perfect heat for me and my hubby. I added baby spinach and whole beans from my takeout the night b4. Please try this recipe....you wont be disappointed.. Thanks Kelsey <3
By fdbray_7889271
Redmond, OR
on January 22, 2013
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Hey this is an excellent soup, but mine had a good bite to it (spicy because of the Medium salsa verde. Should have gotten mild .I had to add more stock and some olive oil to try and "calm" it down. It did help but I will be in store for a good indigestion night because of it.......oh where are my tums !! Easy soup and fun. Great flavor !! I will make again. Oh I used some Costco Carnita's that was almost shredded, but still had some big chunks in it instead of cooking a pork loin to cut down on time. It was excellent.
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