When I made this soup most of my kids asked for seconds, several claimed it was their new favorite, and one of them made me promise to make it on her birthday. I’m not saying it’s the best soup, and it’s true that they might just be really complimentary, loving children, but it must be hellagood considering they went back for thirds.

This dairy free soup makes free use of an ingredient not often seen in Western cooking, but one which deserves a place in the stew pot, if no where else (I have used it fresh as a salad ingredient as well – delicious). Behold the green papaya.

The green papaya is a high source of the enzyme papaine and when you cook it down with chunks of pork in a savory salsa verde sauce, you get an epic combination. The texture is reminscent of cooked, boiled potato without it being mealy.

Normally, green papayas aren’t necessarily easy to find. When people buy them from the store, it’s typically to eat them raw and ripe (and, if you’re my parents, with a squeeze of fresh lime). In our case, we grew these on our own papaya plants, which means we have tons of fruit to use as a starch replacement. Next up: green papaya mashed ‘fautatoes’?

I like to make soups like this in my instant pot because I don’t have to worry about burning it, but if you’re in the kitchen all day where you can keep an eye on it, you can cook it conventionally on the stove and it will come out just as nice.

I also cook in large batches because I like having the leftovers for lunches. You can size it up or down, just remember that the salt and spices will have to be reduced along with everything else.

Instant Pot Pork Salsa Verde Soup

Serves 6 + some to spare

1 2-5 lb pork roast, de-boned and cut into small fist size chunks

1 ~16oz jar salsa verde

1 large green papaya, peeled, pith and seeds removed, cut into two inch chunks

1 onion chopped

2 Large carrots, peeled, cut into two inch chunks

2 stalks celery, chopped finely

1 can corn, drained

1 tsp garlic powder

1 tsp cumin

1/2 tsp chili powder

2 tbs oregano

2 bay leaves

Salt and pepper to taste

Bunch cilantro, chopped

Optional toppings:

Sliced Limes

Finely chopped raw cabbage

Finely chopped raw onions

Ranch dressing

Mexican Hot Sauce

Add all the ingredients except the corn, cilantro, and optional toppings together in the instant pot and fill pot to the max water line. Close pot and steam for 80 min.

Once the steam has been vented, add the can of corn, the chopped cilantro, adjust the seasonings, and serve with a slice of lime and/or the optional toppings.