Braised Pork and Swiss Chard Soup with Jalapeno Chimichurri

15 minutes

40 minutes

Total Prep and Cook Time: 55 minutes

Yield: Serves 3-4


Chimichurri sauce:

1 clove garlic

1 small jalapeno, halved, seeds removed

½ cup fresh parsley leaves

½ cup fresh oregano


1 lemon, zested and juiced

1 Tbs (15 mL) white wine vinegar

2 Tbs (30 mL) canola oil

To taste salt and pepper


1 Tbs (15 mL) canola oil

1 red onion, halved and thinly sliced

6 cups chicken broth

1 cinnamon stick

2 red potatoes, diced

4 Swiss chard leaves, finely chopped

2 cups (300 g approx.) cooked pork shoulder, pulled


  1. Chimichurri:
  2. Place all ingredients except oil in a food processor and pulse until a fine paste forms.
  3. Transfer to small bowl, add oil, stir well to combine. Season with salt and pepper and set aside for now.
  4. Soup:
  5. Heat oil in a large pot on medium-high heat. Add onions and cook until softened, about 5 minutes.
  6. Next, add broth, cinnamon and potatoes and cook until potatoes are tender, approximately 10 minutes.
  7. Add Swiss chard, braised pork and allow to cook for another 10 minutes. Season to taste with salt and pepper.
  8. To serve, ladle soup into bowls and top with a spoonful or two of the chimichurri sauce. Serve with grilled or toasted bread.

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