Description
Roasted poblano and pork soup with small cheesy masa dumplings and a melted cheese finish.
Servings: 6 generous or 8 smaller
Prep: 35–45 minutes, partly overlapping
Pork simmer: About 1½–2 hours or longer until tender
Dumplings: 15–25 minutes
Total: Plan on about 2½–3 hours
Ingredients
Soup
- 1½ pounds boneless pork shoulder, cubed
- 2 poblano peppers
- 1 can diced green chiles, 4 ounces
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can fire-roasted diced tomatoes, 14.5 ounces, slightly drained
- 6 cups low-sodium chicken broth, plus more as needed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon smoked paprika
- Up to 1 teaspoon fine salt, divided, to taste
- ½ teaspoon black pepper
- 1 tablespoon olive oil, plus more only if needed
Dumplings
- 1 cup masa harina, spooned and leveled
- ½ cup finely shredded Monterey Jack
- 2 tablespoons softened unsalted butter
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½–¾ cup warm broth or water, plus a little more if needed
Finish
- 1 cup shredded Monterey Jack or Oaxaca cheese
- ½ cup heavy cream, optional
- 2 tablespoons chopped cilantro
- Lime wedges
Instructions
- Broil poblanos until blistered, about 8–15 minutes, turning as needed. Steam covered for 10 minutes, then peel, stem, seed as desired, and chop.
- Pat pork dry and season with part of the salt and the pepper. Brown in oil in batches, about 5–7 minutes per batch. Remove to a plate.
- Sauté onion for 4–5 minutes. Add garlic, cumin, oregano, and paprika for 30 seconds.
- Return pork and juices. Add poblanos, green chiles, tomatoes, and 6 cups broth. Simmer gently, partially covered, until pork is tender, usually 1½–2 hours or longer. Add liquid as needed.
- Near the end, mix masa, baking powder, and salt. Rub in butter and add finely shredded cheese. Mix in ½ cup warm liquid. Rest covered for 10 minutes, then add liquid gradually until soft and shapeable.
- Shape approximately 20–24 small ¾–1-inch dumplings. Test one in gently simmering broth and adjust dough if it breaks apart.
- Once pork is tender, add corn. Lower dumplings into gently simmering soup, cover, and cook about 15–25 minutes without vigorous stirring. Cut one open to verify a set, moist center with no dry core. Cook separately in broth if the pot is crowded.
- Over low heat, gently add optional cream without boiling hard.
- Divide finishing cheese among bowls and ladle hot soup over it. Garnish with cilantro and offer lime separately.
Storage: Refrigerate promptly for 3–4 days. Reheat all components to 165°F. Freeze the base without dumplings and dairy for up to 3 months for best quality.
Estimated nutrition: About 390–480 calories per serving at six servings without cream; optional cream adds roughly 65–70 calories per serving. Ingredients and portions vary.
Texture note: Masa dumplings are compact and tender, not fluffy biscuits. Gentle simmering and a test dumpling help manage differences between brands.