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Why This Recipe Is So Delicious
This soup is warm and comforting with a nice balance of spicy and savory flavors. It’s easy to prepare and perfect for busy days. The slow cooker does all the work, making it a great hands-off meal.
Simple Cooking Tips
- Use fresh green chiles for the best flavor, or canned if fresh aren’t available.
- Brown the meat before adding it to the slow cooker to enhance the soup’s depth.
- Adjust the heat by adding more or fewer chiles depending on your spice preference.
- Brown the meat before adding it to the slow cooker to enhance the soup’s depth.
- Adjust the heat by adding more or fewer chiles depending on your spice preference.
Directions
Tos the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot sauce into your slow cooker. Give everything a good stir to mix it all together. Cover the pot and let it cook on low for about 6 to 7 hours, until the pork is really tender and falling apart. When the pork is ready, stir in the frozen corn, cover again, and let it cook for another 10 to 15 minutes until the corn is heated through. Serve the soup hot, topped with a generous sprinkle of shredded Cheddar cheese. Enjoy!
Best Serving Ideas
Serve the soup hot with a side of warm cornbread or tortilla chips. Top with shredded cheese, sour cream, or chopped cilantro for extra flavor and texture. A squeeze of lime can brighten the taste.
How To Save Leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
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