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Low-Carb Pork Chili Verde

By July 22, 2018Recipes
Reading Time: 2 minutes

This pork chili verde is simply an out-of-the-park home run. It has so many things going for it:

  • Volume: you can feed a whole group at one meal or yourself for several days.
  • Value: pork shoulder is an incredible value when compared to pork chops or steak.
  • Convenience: the prep is simple and most of the work is done by the slow cooking.
  • Taste: three different flavor boosters make this dish delicious.

So, what boosts the flavor in this chili verde? First, you build a slightly smoky flavor by roasting the vegetables underneath a broiler. Second, you caramelize the meat by browning it on all sides. Finally, you make the pork tender and juicy by simmering everything together.

All these elements meld into a wonderful pork chili verde dish that I hope you enjoy.

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Pork Chili Verde

Category Dinner, Paleo, Pork
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8
Author Brandon Cress

Ingredients

  • 3 lbs boneless pork shoulder cut into 1-inch cubes
  • 2 lbs tomatillo husked and rinsed
  • 1 cup onion quartered
  • 1 poblano pepper
  • 1 jalapeno
  • 3 tbsp lime juice
  • 2 tbsp avocado oil
  • 1 tbsp cumin toasted
  • Cilantro, avocado, and lime wedges for garnish
  • Salt and pepper to taste

Instructions

  1. Preheat broiler to high.
  2. Toss tomatillos, onion, poblano, and jalapeno with 1 tbsp of oil. Season with salt and pepper, then place on a baking sheet.

  3. Broil on high for 10 minutes, turning halfway through, or until vegetables are starting to soften and take on color.

  4. Place vegetables, lime juice, and cumin in blender and process until smooth. Reserve sauce.

  5. Heat a large dutch oven or heavy bottomed pot on medium-high.

  6. Add oil, then pork. Season with salt and pepper. Brown pork on all sides. (You may have to work in batches to avoid crowding the pot.)

  7. When pork is brown, add sauce to pot and scrape the browned bits that have accumulated on the bottom with a wooden spoon.

  8. Turn down to a simmer and cook, stirring occasionally, for one hour or until pork is tender. (The sauce may become too thick and you will need to thin it out with a little water or chicken stock.)
  9. Serve in individual bowls. Garnish with diced avocado and cilantro, with lime wedges on the side.

Recipe Notes

As written this recipe is Performance compliant. Lifestyle and Kickstart players could serve this with rice, beans, or warm corn tortillas.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.

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