Eosinophilic Esophagitis Friendly Gluten Free Chile Verde
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Learn more →Ingredients
6 servings
For the pork
- 3 lb boneless pork shoulder, cut into 1½-inch cubes
- 1½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the verde sauce
- 1½ lb tomatillos (about 12 medium), husked and rinsed
- 4 anaheim or hatch green chiles (about 12 oz total)
- 2 poblano peppers
- 1 jalapeño, stemmed
- 1 medium white onion, quartered
- 6 garlic cloves, unpeeled
- 1 tbsp olive oil
For the braise
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
For serving
- ½ cup fresh cilantro leaves, roughly chopped
- lime wedges, for serving
- warm corn tortillas or cooked white rice, for serving (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos, Anaheim chiles, poblanos, jalapeño, onion quarters, and unpeeled garlic cloves on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and toss to coat.
- 2
Broil the vegetables, turning the chiles and tomatillos once halfway through, until the tomatillos are softened and charred in spots and the chile skins are blistered and blackened, 12–15 minutes total. Remove from the oven and let cool for 10 minutes.
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