Hey everyone! I’m Azeem from FoodMinty.com, sharing easy recipes from my Texas kitchen with a big love for Mexican flavors. This chili verde sopita is my twist on a cozy Mexican green pork soup with thin noodles—perfect for chilly nights or when you want something comforting and flavorful.
I made a pot last weekend when the weather dipped, and my family couldn’t stop dipping tortillas in it! It’s basically tender pork in a tangy tomatillo green sauce, turned into a brothy soup with fideos (those little noodles). Super hearty but not too heavy.
Why You’ll Love This Chili Verde Sopita
- Rich, tangy green sauce from fresh tomatillos.
- Melts-in-your-mouth pork.
- Noodles make it extra satisfying.
- Great for meal prep—tastes better the next day.
I’ve been experimenting with Mexican soups for years, and this one always gets requests.
Ingredients (Serves 6)
- 2 lbs pork shoulder, cut into chunks
- 1 lb tomatillos, husks removed
- 2-3 jalapeños (adjust for heat)
- 1 onion, quartered
- 4 garlic cloves
- 1 bunch cilantro
- 6 cups chicken broth
- 8 oz fideo noodles (or thin spaghetti broken up)
- Salt, cumin, oregano to taste
- Lime and avocado for serving
Sopa de Fideo Verde (Salsa Verde Mexican Noodle Soup) with a side …
How to Make It Step by Step
- Roast the veggies: Broil tomatillos, jalapeños, onion, and garlic until charred (about 10 minutes).
- Blend the sauce: Toss roasted veggies in a blender with cilantro and some broth. Blend smooth— that’s your verde sauce!
- Cook the pork: In a big pot, brown the pork chunks. Add the green sauce, remaining broth, cumin, oregano, and salt. Simmer covered for 1.5-2 hours until pork is tender and shreds easily.
- Add noodles: Toast fideos in a dry skillet until golden (optional but adds flavor), then stir into the pot. Cook for 10 more minutes until noodles are soft.
- Serve: Shred the pork a bit, squeeze lime over bowls, top with avocado or crema.
My Tips
- For milder heat, remove jalapeño seeds.
- Slow cooker version: Do steps 1-3 in the cooker on low for 6 hours.
- Too thick? Add more broth.
- Leftovers freeze great.
One time I forgot to char the veggies—still good, but roasting makes it amazing!
Quick Nutrition (Per Serving)
- Calories: ~450
- Protein: 35g
- Carbs: 30g
(Rough estimate—filling and nutritious.)
Final Thoughts
This Chili Verde Sopita is pure comfort with that bright green kick. Try it soon—you won’t regret it! I’m Azeem @ FoodMinty.com—cooking real food at home. share your tweaks!
Happy cooking!
FAQs
Is this stuff gonna burn my mouth?
Answer: Honestly, it’s up to you. If you’re not big on heat, just use mild peppers or—this is the trick—scrape out all the seeds before you cook them. You get the flavor without the fire.
Can I use chicken? Not feeling pork.
Answer: Yeah, for sure. Pork is the classic way to do it, but chicken works great too. Just keep an eye on it because chicken cooks way faster and you don’t want it to turn into rubber.
What do I eat this with?
Answer: You gotta have warm tortillas to dip. That’s the best part. I also like it over rice if I want a bigger meal. Oh, and definitely throw some avocado and lime on top—it makes a huge difference.
Can I freeze it?
Answer: Yep. It actually freezes really well. Just toss it in a sealed container and it’s good for a couple of months. Perfect for those nights when you don’t feel like cooking.
I can’t find tomatillos anywhere. Now what?
Answer: Ah, that’s tough because they really give it that specific tangy taste. Try to find canned ones if fresh aren’t around. If you’re totally out of luck, you can use green tomatoes with extra lime, but just heads up, it won’t taste exactly the same.
