Remember that easy-peasy pork roast I made this weekend? Well, here’s one of those recipes I promised for using the leftovers. I grew up in southern New Mexico, where caldillo and chile verde are staple items on restaurant menus, especially in the fall and winter. So yesterday, even though it was a balmy 65 degrees outside, I decided I’d make a lower-carb, quick fix version of chile verde.
Easy Chile Verde
- 1 cup beef broth (low-sodium, if you have it)
- 1/2 cup Rotel
- 1 cup shredded pork roast
- 2 Tbsp to 1/4 cup chopped Hatch green chile*
In a small saucepan over medium-high heat, combine all ingredients. (*Adjust the amount of green chile you add based on your taste—start with a little and add more if desired. For some, the heat from the Rotel will be enough and no additional chile should be added.) Bring to a boil. Reduce heat to low, cover, and simmer for 20–30 minutes. Taste. Add more chile if desired. Serve.
Makes 1 large bowl or 2 generous “cups” of soup
Entire recipe = 5 grams net carbs (2 for 1/4 cup of green chile, 3 for 1/2 cup of Rotel)
Consider garnishing with shredded cheese or sour cream (but don’t forget to count the carbs any garnishes might add!).