• Katherine Arthurs

Slow Cooked Pork Green Chile Soup with Lime + Honey Cornbread Crumb

Cinco de Mayo has passed, but alas I make some sort of Mexican inspired dish a couple of times a week. AND this soup is so easy, that it is now, part of our rotation of go to meals.

I love using pork chops in this soup, since they are lean + hold some of their shape + texture. The light bone broth + coconut milk broth, along with roasted tomatoes, garlic + fresh herbs - well, it just all goes together great. It's really delicious. I added carrots for some color, plus it's always a good idea to eat more carrots (said, someone).

Make it hot with more hot sauce or mild the way it's prepared - add lots of honey cornbread crumbs to the top, along with your favorite Mexican cheese blend. It's a winner!

Slow Cooked Pork Green Chile Soup with Lime + Honey Cornbread Crumb

2 thick cut pork chops

1 cup chicken bone broth

1 can green chile enchilada sauce

1 can roasted tomatoes

2 garlic cloves, sliced

1/2 yellow onion, sliced

2 carrots, chopped

1 can full fat coconut milk

1 large pinch of each salt + pepper

1 pinch of red pepper flakes

juice from 1 lime

1 small bunch of fresh cilantro, roughly chopped

2 scallions, sliced

grated cheddar cheese

Using a slow cooker, add in the pork chops, bone broth + half a can of green chile enchilada sauce. Set on high for 1.5 hours.

When the hour is complete, take out the pork chops + place on a cutting board. Using 2 forks or a knife + a fork, shred up the pork chops. I used a knife to help me cut into large bite sized pieces. Return the pork to the slow cooker bowl. Stir in the remaining enchilada sauce, tomatoes, garlic, onion, carrots, coconut milk, salt, pepper + red pepper flakes. Cook for another 1 hour (longer won't hurt).

Stir in the lime juice + half of the cilantro + scallions.

Serve hot with more fresh herbs, cheese, sour cream + hot sauce. Top with Honey Cornbread Crumbs.


Honey Cornbread Crumble 1 cup gluten free flour blend 1 cup cornmeal 1 tablespoon baking powder 1 teaspoon sea salt 1 cup coconut milk (or other milk) 2 large eggs, beaten 1/2 stick butter, melted 1/4 teaspoon vanilla extract 1/2 cup high quality honey coconut oil cooking spray

Preheat oven to 400F. Prepare your baking pan with cooking spray. In a small mixing bowl, mix together the flour, cornmeal, baking powder + salt. Set aside. In a medium mixing bowl, whisk together the coconut milk, eggs + butter together. Add the vanilla extract + honey. Using a wooden spoon or rubber spatula, fold in the flour mixture until just combine. Pour into prepared baking pan. Bake for 20 minutes or until the tops are browned + cooked through. Remove from oven + let cool.

Preheat oven to broil. Cut the muffins or bread into bite sized pieces. Arrange on a baking sheet. Melt 3-4 tablespoon butter. Pour the butter over the cornbread pieces. Broil for 1-2 minutes. WATCH it, so that is doesn't burn. Remove + let rest, until you need it.