Name: Chile Relleno Pork & Red Chile Masa Dumpling Soup
Ingredients: 2 pounds boneless pork shoulder, cut into 1-inch cubes; 1 tablespoon olive oil; 1 medium onion, diced; 4 garlic cloves, minced; 2 large poblanos, roasted, peeled, seeded, and chopped; 1 cup roasted green chiles, chopped; 1 can fire-roasted diced tomatoes, 14.5 ounces, with juices; 6 cups chicken broth, plus extra as needed; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; ½ teaspoon smoked paprika; ½ teaspoon ground coriander; 1 teaspoon salt, or to taste; ½ teaspoon black pepper; 1 tablespoon lime juice, or to taste; ¼ cup chopped cilantro; 1 cup masa harina; ½ teaspoon baking powder; ½ teaspoon salt, or less with salty broth; 1 teaspoon mild pure red chile powder; 1 tablespoon softened butter or neutral oil; Approximately ½–¾ cup warm chicken broth, added gradually; 2 tablespoons chopped cilantro, optional

Description

Chile Relleno Pork & Red Chile Masa Dumpling Soup

A roasted pepper and pork shoulder soup with small red chile masa dumplings and optional Monterey Jack.

Yield: 6 generous or 8 smaller servings
Prep: 25–35 minutes
Cook: Approximately 2–2½ hours, allowing longer if pork needs it
Total: About 2½–3 hours

Ingredients

Scale

Soup Ingredients

2 pounds boneless pork shoulder, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
2 large poblanos, roasted, peeled, seeded, and chopped
1 cup roasted green chiles, chopped
1 can fire-roasted diced tomatoes, 14.5 ounces, with juices
6 cups chicken broth, plus extra as needed
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon smoked paprika
½ teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 tablespoon lime juice, or to taste
¼ cup chopped cilantro

Dumpling Ingredients

1 cup masa harina
½ teaspoon baking powder
½ teaspoon salt, or less with salty broth
1 teaspoon mild pure red chile powder
1 tablespoon softened butter or neutral oil
Approximately ½–¾ cup warm chicken broth, added gradually
2 tablespoons chopped cilantro, optional

Instructions

Roast poblanos under the broiler, turning until blistered. Steam covered for 10 minutes, then peel, seed, and chop.
Pat pork dry and season with some salt and pepper. Heat oil and brown in batches, about 5–7 minutes per batch. Transfer to a plate.
Cook onion over medium heat for 4–5 minutes. Add garlic, cumin, oregano, paprika, and coriander; stir for 30 seconds.
Add peppers and tomatoes. Cook 2–3 minutes, then return pork and juices. Add broth and bring just to a boil.
Reduce to a gentle simmer, partially cover, and cook approximately 1½–2 hours or until pork is fork-tender. Add broth as needed.
Mix masa harina, baking powder, salt, and red chile powder. Mix in fat and ½ cup warm broth, adding more gradually to form a soft, cohesive dough. Rest 5–10 minutes. Add optional cilantro.
Shape roughly 18–24 small dumplings into discs about 1 inch wide and ⅜–½ inch thick. Keep covered while shaping.
Test one dumpling in the gently simmering soup. If it holds together, add the rest with space around them. Cover and simmer approximately 15–25 minutes without vigorous boiling or rough stirring.
Cut a dumpling open to check that its center is cooked through. Continue cooking if needed.
Turn off heat. Add cilantro and lime to taste, adjust seasoning, and rest 5 minutes. Serve with optional cheese and lime wedges.

Storage: Refrigerate promptly and use within 3–4 days. Reheat to 165°F. Freeze the pork base without dumplings for up to 3 months for best quality.

Little tip: Test one dumpling before adding the entire batch. It is the easiest opportunity to check both the dough’s hydration and the gentleness of the simmer.