Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
8
Yield:
64 ounces
Ingredients
Directions
Heat 2 tablespoons olive oil in a 4-quart pot over medium heat. Add jalapeños and sauté for 1 minute. Stir in ground pork and cook until crumbly and evenly browned. Remove pork and jalapeños to a plate and set aside.
Add remaining 2 tablespoons olive oil and butter to the same pot. Cook onion in hot butter-oil until onion starts to soften, about 2 minutes. Stir in salt, cumin, paprika, cayenne, and black pepper; cook until onion is soft. Mix in garlic and cook for 1 minute.
Reduce heat to low. Sprinkle flour over onion and garlic. Cook, stirring for 3 minutes. Slowly pour enchilada sauce into onion mixture, whisking constantly to prevent lumps from forming. Mix in water and green salsa until well combined.
Return pork and jalapeños to the pot. Increase heat to medium and slowly bring soup to a boil. Reduce heat and simmer for 30 minutes. Remove the pot from heat. Stir in cilantro and lime juice to serve.
Nutrition Facts (per serving)
| 315 | Calories |
| 23g | Fat |
| 16g | Carbs |
| 13g | Protein |
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