Carb-Wise: Ground Pork & Tomatillo Sopa Verde
with Lime-Spritzed Radish, Jalapeño & Cilantro Slaw
Cooking time
30 minutes
Servings
2/4
Calories
350 /serving
This heartening soup is just what the new year ordered: it’s low on carbs and high on flavour. And it’s equal parts hearty and refreshing, thanks to generous amounts of ground pork and juicy tomatillos. Carry the Mexican theme through with a gorgeous slaw of shredded cabbage and radishes amped up with lime and cilantro. What gives this dish a feisty attitude is freshly sliced jalapeño pepper that puts the piquancy on point.
We will send you:
- 250g Ground pork
- 100g Radishes (or French radishes)
- 225g Tomatillos
- 150g Shredded red cabbage
- 1 Bunch of cilantro
- 2 Garlic cloves
- 1 Lime
- 1 Jalapeño pepper
- 60ml Vegetable demi-glace
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
5 g
Sodium
450 mg
Total Carb
24 g
Sugars
10 g
Protein
27 g
Fibre
6 g
Preparation
Mise en place
Remove the husks from the tomatillos; small-dice. Quarter the lime. Roughly chop the cilantro leaves and stems, keeping them separate. Mince the garlic. Thinly slice the jalapeño into rounds, discarding the stem, ribs and seeds.
Cook the pork
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and cilantro stems. Sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the sopa
To the pan of pork, add the tomatillos and remaining spices. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the demi-glace, 1 ½ cups water (double for 4 portions) and S&P. Cook, scraping up any browned bits, 8 to 10 min., until slightly thickened.
Make the slaw
Meanwhile, halve the radishes; thinly slice. In a medium bowl, combine the cabbage, radishes, jalapeño (add ½ for medium spicy), juice of up to ½ the lime wedges, ½ the cilantro leaves, a drizzle of oil and S&P.
Finish & serve
To the pan of sopa, add the juice from the remaining lime wedges; stir well. Divide the sopa between your bowls. Top with the slaw. Garnish with the remaining cilantro leaves. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
