🌵 Enchanted Green Chile

Total Time: ~60 minutes Yield: 6-8 Servings

🧾 Ingredients

Soup Base

• 1 lb pork shoulder or pork stew meat, cubed

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2–3 cups roasted Hatch green chile, peeled & chopped (hot or mild—your call)

• 3 medium potatoes, peeled & diced

• 1 tsp ground cumin

• ½ tsp dried oregano

• Salt & pepper to taste

• 6 cups chicken or pork broth

• Optional: splash of milk or cream at the end for richness

🌿 Infusion (Choose One)

• RSO or Distillate (dose to your preference—see dosing note below)

• 2 tbsp butter or olive oil (used as the infusion carrier)

🔥 Instructions

1. Build the Flavor

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add pork and brown on all sides (don’t rush this—this is flavor).

2. Aromatics

Add onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant.

3. Chile Time

Add chopped green chile, cumin, oregano, salt, and pepper. Stir and let everything bloom for 1–2 minutes.

4. Simmer

Add potatoes and broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, until potatoes are tender and pork is soft.

🌿 Infusion Step (Important!)

5. Infuse Safely

In a small saucepan on very low heat, melt butter or warm olive oil.
Stir in your RSO or distillate until fully dissolved.

⚠️ Do NOT boil—high heat can degrade cannabinoids.

Remove soup from heat and stir in the infused butter/oil thoroughly.

🌮 Serving Suggestions

• Top with warm flour tortillas or sopapillas

• Add shredded cheese or a dollop of sour cream

• Finish with chopped cilantro or a squeeze of lime