-
1
For the pork: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper.
-
2
Transfer the pork to a rack over a heavy-bottomed roasting pan.
-
3
Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour.
-
4
Let the pork rest for 10 minutes.
-
5
Set aside 1 1/4 pounds for the soup, cut into 1/2-inch chunks, and then reserve the rest for another recipe.
-
6
For the soup: Roast the poblano over a flame until charred all over.
-
7
Place the poblano in a bowl and cover with plastic wrap until it softens.
-
8
Once cool enough to handle, remove the charred skin from the poblano as well as the stem and seeds.
-
9
Cut into a 1/4-inch dice.
-
10
Add the oil to a large Dutch oven or saucepot over medium heat.
-
11
Add the onions and sweat until translucent and fragrant, about 8 minutes.
-
12
Add the garlic and poblano and cook for 3 to 4 minutes.
-
13
Add the coriander and cumin and cook until slightly darkened and fragrant, 2 to 3 minutes.
-
14
Add the salsa verde and cook until it just comes to a boil, about 2 minutes.
-
15
Add the stock and bring back to a boil.
-
16
Meanwhile prep all of your garnishes.
-
17
Once the soup comes to a boil, continue to cook for 5 minutes to allow the flavors to develop.
-
18
Sprinkle with salt and black pepper.
-
19
When you are ready to serve, add the roasted pork just to heat through.
-
20
Serve over rice and with any or all garnishes.
