Low Carb Pork Chile Verde

Mexican Chile Verde can be made with chicken or pork and can be spicy or not. The roasted tomatillos in the chile verde sauce add the semi-tart, delightful flavor common to verde sauces. This is slow cooked on the stove for several hours, but could lend itself to instantpot cooking.

Course Main Course

Cuisine Mexican

Meat & Poultry pork

Prep Time 45 minutes

Cook Time 25 minutes

Slow simmering time 2 hours 30 minutes

Total Time 3 hours 40 minutes

Servings

Calories 389kcal

Ingredients

1.5 lbs tomatillos husked, rinsed and coarsely chopped
5-6 cloves garlic peeled
1 bunch cilantro reserve some for garnish if desired
1 bunch green onions
2-3 green chiles mild or medium- I used 1 Anaheim and 2 poblanos
2-3 cups unsalted chicken broth divided, can add more if needed
2 tbsp olive oil or lard
4-5 lbs pork shoulder (Boston butt) cut into fairly large cubes (about 1 1/2 inches)
1 large onion coarsely chopped
1 tbsp cumin seeds or 1 teaspoon dried cumin
2-3 Cloves Garlic Chopped
1 tsp smoked chipotle spice I used HeathGlen's chipotle spice but you could use your favorite
1 tsp cinnamon
1 tsp oregano
1.5 tsp salt

Instructions

Heat the oven to broil. Half the tomatillos and place them, along with 6 unpeeled garlic cloves, on a baking sheet and broil for 5-6 minutes
In a food processor or a blender add 1/2 of the pan of the roasted tomatillos, all of the roasted garlic cloves, cilantro, coarsely chopped green onions and peppers, and 1 cup chicken broth. Puree until chunky or smooth, depending on your preference. This is the salsa verde. Set aside.
Cut the pork into 1-2 inch pieces, removing some of the fat if it is really fatty. Heat 2 Tbsp olive oil (I used lief lard) in a dutch oven or a large skillet over high heat. Sprinkle pork with salt while waiting for the oil to heat (can sprinkle with pepper also if desired).
Add pork pieces to the heated pot, working in batches (don't crowd, a 5 lb pork butt will need to be divided into 3 batches). Cook until each side is browned, turning when golden brown. Remove pork pieces to a plate with a long slotted spoon or long tongs (the oil splatters) and cook the next batch.
When all pork is browned and removed from pot, lower the heat to medium and add the chopped onion to the leftover oil in the pot and cook about 5 minutes or until translucent.
Add the garlic and cumin seeds (or cumin powder) and cook about 1 minute until garlic is golden and cumin is toasted. Add remaining tomatillos and spices and cook until slightly browned, stirring occasionally (about 5 minutes).
Return pork to the pot, along with any juices on the plate. Add 2 cups of the salsa verde, 1 cup of broth, stir and bring to a gentle boil.
Reduce heat to low, cover pot and simmer over medium-low heat about 2 to 2 1/2 hours. Check occasionally and thin with chicken broth if needed.
Before serving, stir in remaining salsa verde and bring to a simmer. Accompaniments could include sour cream, cilantro sprigs, avocados and limes.

Nutrition