Description
A hearty pork-and-potato soup with roasted green chiles and a lightly masa-thickened broth.
Servings: 6 generous or 8 smaller
Prep: 25 minutes with prepared chiles
Cook: Approximately 2–2¾ hours
Total: Approximately 2½–3¼ hours
Ingredients
Scale
- 2 pounds boneless pork shoulder, 1-inch cubes
- Up to 2 cups prepared roasted mild New Mexico green chiles; less if hot
- 1½ pounds Yukon Gold potatoes, peeled, 1-inch cubes
- 1 diced yellow onion
- 4 minced garlic cloves
- 7 cups chicken broth, plus more as needed
- ⅓ cup masa harina
- ¾ cup cool water
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- Up to 1 teaspoon salt, to taste
- ½ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon lime juice, to taste
Optional serving: Cilantro, diced onion, lime, queso fresco, and warm corn tortillas.
Instructions
- Pat pork dry and season with some salt and black pepper. Brown in oil in uncrowded batches, about 5–7 minutes each. Transfer to a plate.
- Reduce heat to medium. Cook onion 4–5 minutes. Add garlic, cumin, and oregano; stir 30–60 seconds.
- Add chiles and cook 2–3 minutes. Return pork and juices, add broth and bay leaf, and bring just to a boil.
- Reduce to a gentle simmer, partially cover, and cook approximately 1½–2 hours or longer until pork is nearly fork-tender. Add broth as needed.
- Add potatoes and simmer approximately 20–25 minutes until tender and pork yields easily.
- Whisk masa with cool water until smooth. Stir gradually into gently simmering soup, using part initially if you prefer a lighter result.
- Cook 8–10 minutes, stirring gently, until the masa is hydrated and the broth lightly thickened. Add liquid if needed.
- Discard bay leaf, add lime gradually, adjust seasoning, and serve with optional garnishes.
Storage: Refrigerate promptly and use within 3–4 days. Freeze for up to 3 months for quality, expecting softer potatoes. Reheat to 165°F and loosen with broth.
Little tip: Get the pork nearly tender before adding potatoes, and whisk masa with cool water before adding it to the pot. Those two steps protect the potato texture and keep the broth smooth.