Mold Detox 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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)
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 2 poblano peppers
- 1 jalapeño, stemmed
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 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)
Can be omittedcooked white rice
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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