Pork Chile Verde Recipe: Paleo & Whole30

Pork Chile Verde Recipe: Paleo & Whole30

Prep time:  20 mins

Cook time:  2 hours 15 mins

Total time:  2 hours 35 mins

 

Ingredients

• 2 to 2-1/2 lb (907 to 1134 g) pork shoulder, pork butt or Boston butt
• 1 tsp (5 g) sea salt
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) ground coriander
• ½ tsp (1 g) black pepper
• 1 tbsp (15 mL) ghee
• ½ large onion, diced
• 3 Hatch green chiles* (6 oz / 171 g), seeded and diced
• ¾ lb (340 g) tomatillos, husk removed and diced
• 4 cloves garlic, finely chopped
• 2 c (473 mL) chicken broth
• Large handful of fresh cilantro for garnish
• *If you can't find fresh Hatch green chiles (available in late summer), you can use canned Hatch green chiles (two 4 oz / 113 g cans)

Instructions

1. Trim the fat off the pork, and cut it into 1 inch (2.5 centimeter) chunks. Put the pork in a medium bowl, and toss it with the salt, cumin, coriander, and pepper.
2. Heat a large, deep-sided skillet over medium-high, and melt the ghee. Add the pork and brown each side for about 2 minutes. You're just trying to develop some color, not cook it all the way through. Remove the pork to a clean bowl while you cook the veggies.
3. Reduce the heat to medium, then add the onion, tomatillos, and chiles. Cook and stir for 5 to 7 minutes until the onions soften and turn translucent. Then, add the garlic and chicken broth, and put the pork back in the skillet. Stir to combine.
4. Bring this mixture to a boil, then reduce to a simmer. Cover and simmer for 1 hour. Remove the lid and simmer for 1 more hour, until the sauce has reduced a bit and the pork is very tender.