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Vegan
Cooking Techniques
- Roast the green chiles until the skin is charred for the best smoky flavor.
- Use fresh ingredients whenever possible to enhance the soup’s natural taste.
- Simmer the soup gently to allow all the flavors to blend well without losing their brightness.
Ingredients 0/12
Why This Meal Is A Winner
Step 1
Gently heat the olive oil in a Dutch oven or a heavy-bottomed pot over medium-high heat. Toss in the cubed pork, garlic, onion, cumin, and oregano, stirring occasionally until the pork is nicely browned. Let everything cook together for a few more minutes to build up flavor, then pour in the vegetable broth. Turn the heat down to low and let it simmer gently for about half an hour.
Step 2
Add the potato to the pot and keep it simmering for around 45 minutes. While that’s going, roast your green chilies until the skins blister, then peel, seed, and chop them up. Stir the chilies and serrano peppers into the stew. If it starts looking too thick, just splash in a bit of water to loosen it up.
Step 3
Once the potatoes are tender and the pork feels melt-in-your-mouth soft, throw in the tomatoes. Let everything cook together for another 10 minutes to let the flavors meld. Then you’re ready to ladle it into bowls and enjoy!
