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

I don’t usually measure stuff when I make soup. I did this for y’all!

• 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.

This was so YUM!

Consider garnishing with shredded cheese or sour cream (but don’t forget to count the carbs any garnishes might add!).