Nickel Allergy Friendly Gluten Free Chile Verde

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

Nickel Allergy Friendly Gluten Free Chile Verde

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pork

3 lb boneless pork shoulder, cut into 1½-inch cubes
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
See all
1½ tsp kosher salt
1 tsp black pepper
2 tbsp neutral oil (such as avocado oil 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!