Chili Verde Sopita Recipe

You know those days when you need something that hugs you from the inside out?

That’s exactly what chili verde sopita does.

This isn’t just another soup recipe. It’s the kind of thing that makes you want to curl up with a big bowl, a warm tortilla, and absolutely nothing else on your to-do list.

I first had this at a tiny restaurant in Mexico City, and I swear I thought about it for weeks afterward.

The broth was rich and tangy, the pork was fall-apart tender, and those tomatillos? They brought this bright, almost addictive flavor that I couldn’t get enough of.

So I came home and made it approximately ten times until I got it right.

And now I’m sharing it with you because honestly, everyone deserves to know about this soup.

What You’ll Need

For the Green Sauce

Ingredient	Amount	Notes
Tomatillos	1½ pounds	Husked and rinsed
Jalapeños	2-3	Adjust for spice level
Poblano pepper	1	Adds smoky depth
Garlic cloves	6	Peeled
White onion	1 medium	Quartered
Fresh cilantro	1 cup	Packed
Ground cumin	1 tsp
Dried oregano	½ tsp	Mexican if possible
Salt & pepper	To taste

Also Read: Creamy Layered John Wayne Casserole Recipe

For the Soup Base

Ingredient	Amount	Why It Matters
Pork shoulder	2 pounds	Must be shoulder, not tenderloin
Vegetable oil	2 tbsp	For browning
Chicken broth	6 cups	Homemade is best
Bay leaves	2	Don’t skip these
Dried thyme	1 tsp
Russet potato	1 large	Peeled and diced
Zucchini	2 medium	Diced
Fresh corn	1 cup	Frozen works too
White beans	1 can (15 oz)	Drained and rinsed
Limes	2	For juice

For Serving

• Warm corn tortillas
• Diced avocado 🥑
• Crumbled queso fresco or cotija cheese
• Extra cilantro
• Lime wedges
• Radishes, thinly sliced
• Mexican crema or sour cream

Tools You’ll Need

🔪 Sharp knife and cutting board
🍲 Large Dutch oven or heavy-bottomed pot
⚡ Blender or food processor
🥄 Wooden spoon
🔥 Tongs
📏 Measuring cups and spoons
🥣 Ladle

Pro Tips

💡 Chef’s Secret #1: Char those veggies. Don’t skip the step where you char the tomatillos, peppers, onion, and garlic. This is where all the magic happens. That smoky, slightly bitter flavor from the charring is what makes this soup taste like it came from an actual Mexican kitchen and not just your Tuesday night dinner attempt.

💡 Chef’s Secret #2: Go easy on the blender. When you’re blending your green sauce, pulse it instead of blending it smooth. You want some texture there, not baby food. A slightly chunky sauce gives the soup way more character.

💡 Chef’s Secret #3: Sear the pork properly. Don’t crowd the pan when you’re browning the pork. If you dump it all in at once, it’ll steam instead of sear, and you’ll miss out on that deep, caramelized flavor. Do it in batches if you need to.

💡 Chef’s Secret #4: Taste as you go. Sopita is all about balance. The tang from the tomatillos, the heat from the peppers, the richness from the pork. After you add the green sauce, taste it. Too tangy? Add a pinch of sugar. Not enough heat? Throw in some extra jalapeño.

💡 Chef’s Secret #5: Let it rest. If you have time, make this soup a few hours ahead (or even the night before). The flavors get deeper and more complex as they sit. Reheat it gently on the stove and you’ll be amazed at how much better it tastes.

Quick Reference Guide

Prep Time	Cook Time	Total Time	Servings
20 min	1 hr 45 min	2 hr 5 min	8

Difficulty Level: Intermediate
Best Made: 1 day ahead
Freezer Friendly: Yes (up to 3 months)

Also Read: 15 Plus Size Wedding Guest Dresses That Will Look Good on Everyone

How to Make Chili Verde Sopita

Step 1: Char the Vegetables

Turn your broiler on high or heat a dry skillet over high heat.

Place the tomatillos, jalapeños, poblano, onion quarters, and garlic cloves on a baking sheet.

If you’re using a skillet, work in batches.

Timing: 5-7 minutes under broiler (flip once) or 3-4 minutes per side in skillet

The tomatillos should look wrinkled and blistered. The peppers should have some blackened skin.

This is exactly what you want.

Remove the stems from the jalapeños and poblano. You can leave the seeds in for more heat, or scrape them out if you want it milder.

Step 2: Make the Green Sauce

Toss the charred vegetables into your blender along with the cilantro, cumin, oregano, and a big pinch of salt.

Blend until you get a chunky sauce. Don’t over-blend.

You want it textured, not smooth.

Taste it. Does it need more salt? Add it now. Want it spicier? Throw in another jalapeño (raw is fine at this point).

Set this aside. The hard part is done.

Step 3: Brown the Pork

Pat the pork cubes dry with paper towels. This helps them sear instead of steam.

Season them generously with salt and pepper.

Heat the vegetable oil in your Dutch oven over medium-high heat until it’s shimmering.

Add the pork in batches. Don’t overcrowd the pot.

What You’ll See	What It Means
Golden-brown crust	Perfect! Leave it alone
Sticking to pan	It’s not ready to flip yet
Releasing easily	Time to flip
Gray and steaming	You overcrowded the pan

Let each piece sit undisturbed for 2-3 minutes until it develops a golden-brown crust.

Flip and brown the other sides.

Once all the pork is browned, remove it from the pot and set it aside on a plate.

Also Read: Mini Cheesecakes With Vanilla Wafers

Step 4: Build the Soup Base

In the same pot (don’t clean it, all those brown bits are flavor gold), pour in your green sauce.

Let it cook for about 5 minutes, stirring occasionally.

It’ll darken slightly and smell incredible.

Add the browned pork back in along with the chicken broth, bay leaves, and thyme.

Bring everything to a boil, then reduce the heat to low.

Cover and let it simmer for about 1 hour. You want the pork to be tender but not falling apart yet.

Step 5: Add the Vegetables

Timing	What to Add	Cook Time
Hour 1	Diced potatoes	15 minutes
15 min later	Zucchini, corn, beans	10-15 minutes
Final step	Lime juice	Just stir in

After the pork has simmered for an hour, add the diced potatoes.

Cook for another 15 minutes until the potatoes are almost tender.

Toss in the zucchini, corn, and white beans.

Simmer for another 10-15 minutes until everything is cooked through but the zucchini still has a little bite.

Remove the bay leaves (you might need to hunt for them, but don’t leave them in).

Squeeze in the lime juice and taste. Adjust the salt if needed.

Step 6: Serve

Ladle the soup into bowls while it’s piping hot.

The Perfect Bowl Setup:

1. Start with hot soup
2. Add diced avocado
3. Sprinkle crumbled queso fresco
4. Top with fresh cilantro
5. Dollop of Mexican crema
6. Serve with warm tortillas

Add extra lime wedges and sliced radishes to the table so everyone can customize their bowl.

Substitutions and Variations

Protein Swaps

Instead of Pork	Use This	Adjust Cook Time
Boneless chicken thighs	Same amount	Reduce to 30 min simmer
Beef chuck roast	Same amount	Keep at 1 hour
No meat (vegetarian)	Double the beans + mushrooms	Skip browning step

Can’t Find Tomatillos?

Green tomatoes are your next best bet.

The flavor won’t be exactly the same (tomatillos have more tang), but it’ll still be delicious.

Add an extra squeeze of lime to make up for it.

Heat Level Guide

Preference	What to Do
🌶️ Mild	1 jalapeño, all seeds removed + green bell pepper instead of poblano
🌶️🌶️ Medium	2 jalapeños, some seeds in (this recipe)
🌶️🌶️🌶️ Hot	3 jalapeños + 1-2 serrano peppers, seeds in
🌶️🌶️🌶️🌶️ Very Hot	Add habanero to the green sauce

Different Vegetables

• Swap zucchini → summer squash or chayote
• Swap Russet potato → sweet potato
• Add chopped kale or spinach at the end for extra greens

Make It Creamier

Stir in ½ cup of Mexican crema or heavy cream at the very end for a richer, more luxurious soup.

Make Ahead Tips

✅ Green sauce: Make up to 3 days ahead, store in airtight container
✅ Browned pork: Brown the night before, refrigerate until ready
✅ Entire soup: Keeps 5 days in fridge (flavors improve!)
✅ Freezer storage: Up to 3 months (leave 1 inch space in container)

Reheating from frozen:

1. Thaw overnight in fridge
2. Reheat gently on stovetop
3. Add splash of broth if needed
4. Adjust seasoning with salt and lime

Hold off on adding toppings until right before serving. Fresh avocado and crema don’t freeze well.

Also Read: Burrata Bruschetta

Nutrition & Diet Info

Per Serving (Makes 8)

Nutrient	Amount	% Daily Value
Calories	385
Protein	28g	56%
Carbs	32g	11%
Fat	16g	25%
Fiber	7g	28%
Sodium	680mg	30%

Diet Modifications

Diet Type	Changes Needed
Keto	Skip potatoes and beans, double zucchini, add cauliflower
Paleo	Skip beans, use compliant broth, no cheese/crema
Low-Sodium	Use low-sodium broth, season carefully
Gluten-Free	Already GF! Just check your broth label
Vegetarian	Skip pork, double beans, add portobello mushrooms

Perfect Pairings

This soup is filling enough to be a meal on its own, but if you want to round it out:

Sides:

• Fresh corn tortillas (warm them on stovetop until slightly charred)
• Mexican street corn (elote)
• Simple cabbage slaw with lime and cilantro
• Chips and guacamole

Drinks:

• Cold Mexican beer (Modelo or Pacifico) 🍺
• Classic margarita on the rocks
• Sparkling water with lime
• Horchata for something sweet

Time-Saving Hacks

Instant Pot Version

Step	Time	Setting
Brown pork	8-10 min	Sauté function
Pressure cook	25 min	High pressure
Natural release	10 min	Let it sit
Add vegetables	10 min	Sauté function

Total time saved: About 30 minutes!

Slow Cooker Version

1. Brown pork first (don’t skip!)
2. Make green sauce as directed
3. Add everything except zucchini, corn, and beans to slow cooker
4. Cook on low for 6-7 hours OR high for 3-4 hours
5. Add remaining vegetables for last 30 minutes

Leftovers and Storage

Fridge Storage: Airtight container, up to 5 days

The soup actually tastes better the next day after all the flavors have had time to meld together.

Reheating Methods

Method	Time	Pro Tip
Stovetop	8-10 min	Add splash of broth if thick
Microwave	3-4 min	Stir halfway through
From frozen	15-20 min	Thaw in fridge first

The pork can get a tiny bit drier after freezing, but the broth keeps it pretty tender overall.

Also Read: Creamy Lobster Bisque

FAQ

Can I use pork tenderloin instead of pork shoulder?

You can, but I wouldn’t recommend it.

Pork tenderloin is way too lean for this kind of slow-cooked soup. It’ll dry out and get tough.

Pork shoulder has enough fat to stay juicy and tender through all that simmering.

Do I really need to char the vegetables?

Yes.

I know it feels like an extra step, but it’s the difference between a soup that tastes good and a soup that tastes like it belongs in a restaurant.

The charring adds smokiness and depth that you just can’t get any other way.

Can I make this in a slow cooker?

Absolutely!

Brown the pork first (don’t skip this), then make the green sauce as directed.

Add everything except the zucchini, corn, and beans to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

Add the remaining vegetables for the last 30 minutes of cooking.

My soup is too thick. What should I do?

Just thin it out with more chicken broth or even water.

Add it ½ cup at a time until you get the consistency you want.

Taste it after you add liquid because you might need a little more salt.

My soup is too thin. How do I fix it?

Let it simmer uncovered for 15-20 minutes to reduce the liquid.

You can also mash a few of the potato pieces against the side of the pot to release their starch, which will naturally thicken the soup.

Is this soup supposed to be spicy?

It has some heat, but it’s not overwhelming.

Component	Heat Level	What It Adds
Poblano	Mild	Earthy, smoky flavor
Jalapeños	Medium	Clean, bright heat
Serranos (optional)	Hot	Sharp, intense heat

If you want it milder, use just one jalapeño and remove all the seeds.

If you want it spicier, add more jalapeños or toss in a serrano pepper.

Can I use canned tomatillos?

Fresh is always better, but canned will work in a pinch.

You’ll need about 2 cans (28 oz total). Drain them well before using.

Skip the charring step if you’re using canned. Just blend them directly with the other sauce ingredients.

What’s the difference between sopita and regular chili verde?

Chili verde: Thicker and stewier, almost like a braise with some sauce

Sopita: Brothier with more vegetables, feels lighter and more like an actual soup

Both are delicious, just different vibes.

Can I meal prep this for the week?

100% yes!

This soup is actually perfect for meal prep because the flavors improve over time.

Meal Prep Strategy:

• Make on Sunday
• Portion into individual containers (about 2 cups each)
• Store toppings separately in small containers
• Grab and go throughout the week

The soup stays good for 5 days, so you can have it for lunch or dinner multiple times without getting bored.

Troubleshooting Guide

Problem	Likely Cause	Fix
Soup tastes flat	Not enough salt or lime	Add more of both, taste as you go
Pork is tough	Didn’t simmer long enough	Keep cooking until tender
Too spicy	Too many peppers with seeds	Add diced potato to absorb heat
Not spicy enough	Removed all seeds	Add hot sauce or cayenne
Green sauce is bitter	Over-charred vegetables	Use less charred veggies next time
Soup is bland	Skipped browning step	Can’t fix, but don’t skip next time

Wrapping Up

This chili verde sopita is the kind of recipe you’ll come back to again and again.

It’s comforting without being heavy.

It’s packed with flavor but doesn’t require any fancy ingredients or techniques.

And it’s one of those soups that makes your kitchen smell so good, your neighbors might start asking questions.

Make a big pot this weekend. Freeze half if you want.

Or don’t, because you’ll probably eat it all within a few days anyway.

Now go make this soup, snap a photo of your bowl (because it’s going to look that good), and drop a comment below.

I want to know what you think.

Did you add extra jalapeños? Did you make it in the Instant Pot? Did your family devour it in one sitting?

Let me know. I’m here for all of it. 🌶️