Chile Verde Cubano (Green Chili Cuban) with Black Bean Soup

I love Cuban Sandwiches… what is not to love?  Pickles, Ham, Pork, cheese.. yes please.   I got a pork loin, some green chilis, and green enchilada sauce at the food bank this week, and a previous trip to  had given me pretzel buns and sliced ham lunchmeat, which I had stored in the freezer.Beans are a staple at the food bank, and this time I was able to grab a can of refried black beans. A Cuban Sandwich, with a side of smooth hearty black bean soup was a perfect way to highlight these delicious ingredients.

I cooked the pork loin specifically for this recipe, but you could use leftover pork roast from another meal if you wanted, just reheat it in the enchilada sauce. I sliced the pork loin very thinly and cooked it in some of the enchilada sauce… I found in my experimenting it is better to brown the slices of pork loin first, but even if you dont, this makes a delicious meal.

Don’t have refried beans?  No problem.. Just rinse some canned black beans (or for a twist try white beans) smash them with a fork, and follow the recipe as directed.   Sometimes you can apply “pirate rules” when cooking – they are more guidelines than hard and fast rules.


For this sandwich, I wanted a creamy counterpart to the spice, so I made a Green Chili Aioli (if you dont already know, Aioli is just a fancy term for flavored mayonnnaise.. Ha) I must have been feeling extra fancy because I put the mayonnaise on the bun with a pastry brush, but a spoon or knife would do just fine. I have no idea why I did that.


You can bake these sandwiches, or put them in a panini press – in lieu of a paninni press I use my indoor electric grill.  I just like my cheese melty, I dont really care how it gets that way.



Chile Verde Cubano With Black Bean Soup



  • ½ cup mayonnaise
  • 1 4oz can chopped green chilies
  • ¼ tsp garlic salt
  • ½ tsp onion powder
  • ½ tsp Dijon mustard



  • 1 tbsp. olive oil
  • 1 lb. thinly sliced pork loin
  • 1 14 oz. can green enchilada sauce
  • 8 oz. thinly sliced smoked ham
  • 2/3 cup kosher dill pickle slices
  • 4 1 oz. slices pepper jack cheese
  • 3 tbsp. yellow mustard
  • 4 Pretzel or Kaiser Buns



  • 2 cans refried Black Beans
  • 1 can green enchilada sauce
  • 2-3 cups chicken stock (or vegetable or beef stock)
  • 1 8 oz. can tomato sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup shredded cheddar cheese
  • 2 green onion tops, sliced thinly for topping


In a blender or food processor, blend aioli ingredients until smooth.  Cover and refrigerate until ready to use.

Pre heat oven to 225° F.

Brown thinly sliced pork loin in olive oil in a medium skillet over high heat until nicely browned on both sides.  Pour green enchilada sauce over all.  Reduce heat to medium, and continue to cook until sauce is thickened, and pork loin cooked through.  Remove pork loin to a plate and cover with foil.  Bring sauce to a boil.  Reduce heat and keep warm for dipping.

Place a sheet of aluminum foil on a baking sheet.  Put bottom of buns on baking sheet.  Slather with a generous amount of Green Chili Aioli.  Layer pork loin, pickles, ham, and pepper jack cheese.  Slather top bun with mustard and place on top of sandwich.  Place sandwiches in oven to keep warm and melt the cheese while you make the soup. (or put in a panini press if desired)

In a medium sauce pan combine all soup ingredients except green onions, using just enough stock to get the consistency you desire. Heat through.  In a blender or food processor, combine soup ingredients until smooth.  Return to pan and reheat.

To serve, dish out soup, and top with green onion and serve with hot sandwich. Put extra green sauce on the side for dipping.


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