Ingredients

• 4 tablespoons olive oil , divided
• 2 freshs jalapeño peppers , stems removed
• 1 pound ground pork
• 1 tablespoon butter
• 1 medium white onion , diced
• 1 teaspoon kosher salt
• 0.5 teaspoons ground cumin
• 0.5 teaspoons sweet paprika
• 0.25 teaspoons ground cayenne pepper
• 0.25 teaspoons ground black pepper
• 3 cloves garlic , minced
• 0.5 cups all-purpose flour
• 1 , 28 ounce
• 1 quart water
• 1 , 7 ounce
• 0.5 bunches fresh cilantro , chopped
• ½ lime , juiced

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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 per serving