Tomatillos look like little green tomatoes surrounded by a papery husk (which you remove before using) and are typically available in the summer through the fall at farmers’ markets. They have a distinctive taste—they’re tart and have an herbal quality that pairs wonderfully with the Mexican flavors in this soup. I like to make little cheese crisps to eat with it, but note that the nutritional information does not include the crisps. You can make the crisps using any type of shredded cheese you like—my favorites are Mexican blend, asiago, or Parmesan.

Serves: 6

Active prep time: 15 minutes

Cook time: 15 minutes

INGREDIENTS

• 2 teaspoons coconut oil or olive oil

• 11∕₂ pounds boneless pork sirloin roast or shoulder roast, trimmed and cut into 1∕₂-inch chunks

• 1∕₂ cup chopped onion

• 21∕₂ cups beef or chicken broth

• 1 pound fresh tomatillos, husked and quartered, or 1 (11-ounce) can tomatillos, drained and quartered

• 2 fresh poblano peppers, seeded and chopped, or 2 (4.5-ounce) cans diced green chiles

• 1∕₂ cup salsa verde

• 4 tablespoons chopped fresh cilantro, divided

• 2 teaspoons ground cumin

• 2 tablespoons fresh lime juice

• 1 avocado, coarsely chopped, for serving

For the cheese crisps: 1 cup shredded cheese

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add the coconut oil. Add the pork and onion to the hot oil and cook until browned, about 8 minutes. Add the broth, tomatillos, poblanos, salsa verde, 2 tablespoons of the cilantro, and the cumin. Select CANCEL.

2. Secure the lid on the pot and close the pressure-relief valve. Set the pot to HIGH pressure for 15 minutes. At the end of the cooking time, use a natural release to depressurize.

3. Open the pot and stir in the lime juice. Top each serving with the remaining 2 tablespoons cilantro and the avocado. If desired, serve with cheese crisps.

4. To make the cheese crisps: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Create mounds of shredded cheese, using about 2 tablespoons of cheese per crisp, leaving room so they can spread as they cook. Bake until melted and golden around the edges, about 7 minutes. Let sit on the baking sheet until firm, then transfer to a wire rack or a plate lined with paper towels to cool for at least 10 minutes (they will crisp up the longer they sit).

Per serving: Calories: 255 • Total Fat: 9 g • Protein: 29 g • Total Carbs: 14 g • Fiber: 4 g • Erythritol: 0 g • Net Carbs: 10 g

If you love soup as much as I do check out these other recipes!

Click on the photo for the recipe.