Pork Free Gluten Free Chile Verde

Total time2 hr 30 min

Prep time30 min

Cook time2 hr

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Ingredients

6 servings

For the pork

3 lb boneless pork shoulder, cut into 1½-inch cubes
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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
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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