Arizona Spice Company LLC
Green Chili Soup
2 lbs pork tenderloin, chopped into 1/4 inch chunks
3 slices of bacon
3 yellow onions, diced
6 cloves fresh chopped garlic
1 bottle (or can) of beer.
4 cups chicken broth
6 bay leaves
2 Tablespoons Mexican oregano
2 teaspoons cumin
1 teaspoon sea salt (or salt to taste)
1 cup roasted and peeled green chili (preferably Hatch NM green chili) chopped into 1/2 inch pieces, (not too small)
---hot, medium or mild is your choice.
---If fresh roasted green chili is unavailable Use 2 Cups of our Roasted Green Chile Salsa and omit the 2 Cups or Roma Tomato
2 cups fresh diced Roma tomatoes
Potatoes or Rice - We'll discuss this later.
Fry bacon in large soup pot and when 3/4 of the way to crispy add the pork chunks and simmer on medium heat until the pork is browning and there is a nice brown crust forming on the bottom of the pan. Remove the pork and bacon and add the onions, and garlic. (and 1 Tablespoon olive oil if needed) cook until just translucent and add the meat back in. Give it a good stir and cook for about 2 minutes.
Add liquids and all remaining ingredients except the green chili, potatoes or rice. Stir well, simmer on low heat, covered for one hour, stirring occasionally. In the last 5 minutes of cooking add the chopped green chili
Some people like potatoes in this soup, and some just serve it over rice. Either way is good. You can cook white or brown rice and serve it over the rice or add 4 medium size potatoes cubed in the last 20 minutes of cooking.
Serve this dish with warm bread or tortillas.