I asked Darya what she was craving this week and she said a Mexican-style soup. I tend to cook a lot of food that’s French and Italian, inspired by my time living abroad in Switzerland, so I was thrilled to turn-up-the-heat and experiment with creating a dish that incorporates roasted peppers, earthy cumin, and slow-cooked pork shoulder.
If you haven’t cooked much with pork, this recipe will inspire you to try something new. Pork can be a healthy and richly satisfying part of your healthstyle if you seek out a butcher selling local meat that’s been raised humanely. After a long, slow simmer (a slow-cooker works best) the pork shoulder gets so tender that you can shred it into bite-size pieces reminiscent of Southern-style pulled pork.
To save time, this dish can be made with canned diced green chiles, but prying open a can isn’t nearly as much fun as charring a whole tray of fresh peppers (just try not to set off the fire alarm!). It takes just two to three Anaheim peppers to add some nice heat to the soup, but if you’re going to go to the trouble to roast fresh peppers you might as well char a whole bunch.
You can chop and freeze the extra roasted peppers in individual portions for future soup…