Pork Chili Verde
Serving Size: 10
Traditional Mexican stew of pork, chilis and tomatillos. Great with Mexican rice and refried beans.
Recipe by:
Cook Times
Cooking Tools Required
Blender, Cutting board, Grill, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt potIngredients
- 1 tablespoon avocado oil or lard
- 3 Anaheim chili large
- 2 jalapeno pepper large
- 1 tomato large, halved
- 1 pound tomatillo husks removed
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 5 clove garlic minced
- `1 cup onion diced
- 3 pound boneless pork shoulder trimmed of fat and cubed
- ¼ cup fresh oregano about 1/2 bunch
- 1 cup Italian parsley about 1 bunch
- 1 cup fresh cilantro about 1 bunch
Instructions
- Turn on broiler to highest setting (alternatively can use cast iron pan or grill). Place chilis, tomatoes and tomatillos on baking sheet. Coat with a little oil and sprinkle with salt and pepper. Place under broiler and cook until charred turning to cook all sides
- While charring vegetables, heat a large stockpot and add oil. When oil is hot add pork, onions and garlic and cook for 5 to 10 minutes stirring occasionally to ensure even cooking.
- When charred remove vegetables from oven and place chilis in paper bag or plastic bag to steam for a few minutes. While waiting to steam place herbs, tomatoes and tomatillos in blender.
- Remove chilis from bag and remove stems and skins. Add to blender. Blend until liquefied. Add to pork and let simmer for 50 minutes or until pork is tender.
Reheating Instructions
reheat in sauce pot until warm about 5 minutes
Nutrition
Calories: 222kcal | Carbohydrates: 8g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 368mg | Potassium: 759mg | Fiber: 3g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg