November Recipes

Pork Carnitas and Tomatillo Soup

Bowl of Pork Carnitas and Tomatillo Soup with spoon
Hands On:
20 minutes
Total Time:
390 minutes


  • 1 (2- to 2¼-lb.) boneless pork shoulder blade roast
  • 2 tbsp Gustare Vita olive oil
  • 2 tbsp packed Hy-Vee brown sugar
  • 1 (1-oz.) pkg. Good Graces gluten-free carnitas seasoning
  • 1 (32-oz.) container Hy-Vee vegetable stock
  • 1 (24-oz.) bottle mild salsa verde
  • 1 (4-oz.) can Hy-Vee diced green chiles
  • 1 medium white onion, chopped
  • ½ cup fresh orange juice
  • 1 (15.25-oz.) can Hy-Vee no salt added whole kernel corn, drained
  • 1 (15-oz.) can Hy-Vee no salt added black beans, drained and rinsed
  • Thinly sliced avocado, for garnish
  • Sliced jalapeño peppers, for garnish
  • Fresh cilantro, for garnish
  • Hy-Vee sour cream, for garnish
  • Crumbled cotija cheese, for garnish
  • Hy-Vee Santa Fe style tortilla strips, for garnish
  • Lime wedges, for serving
Add Ingredients to Cart


Pat pork dry with paper towels. Stir together olive oil, brown sugar and carnitas seasoning in a small bowl. Rub mixture onto all sides of pork roast. Place roast in a 6-quart slow cooker.
Add vegetable stock, salsa verde, green chiles, onion and orange juice to a slow cooker. Cover and cook on HIGH for 5 to 6 hours or until pork is very tender.
Remove roast from slow cooker; place in a rimmed baking pan. Using two forks, coarsely shred pork. Return shredded pork to slow cooker. Stir in corn and black beans. Cover and cook on HIGH for 10 minutes more or until heat through.
To serve, ladle soup into serving bowls. Garnish as desired. Serve with lime wedges, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 71mg 24%
Sodium: 1617mg 70%
Total Carbohydrate: 33g 12%
Dietary Fiber: 4g 14%
Sugars: 13g 26%
Protein: 30g 60%

Similar Recipes