High Fructose Corn Syrup Free Whole30 Pineapple-Jalapeño Pork Chili Verde Bowls
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Learn more →Ingredients
4 servings
For the pork
- 1.5 lb boneless pork shoulder, cut into 1½-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil, divided
For the verde sauce
- 1 lb tomatillos, husked and halved
- 2 jalapeños, halved and seeded
- 1 poblano pepper, halved and seeded
- 4 scallions (green tops only), roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 cup chicken broth
For the braise
- 1 cup fresh pineapple, cut into ½-inch chunks
- 1 tbsp fresh lime juice
For the cauliflower rice
- 1 medium head cauliflower, cut into florets
- 1 tbsp avocado oil
- ¼ tsp kosher salt
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos, jalapeños, and poblano cut-side down on a baking sheet. Broil for 8–10 minutes, until the skins are charred and blistered in spots and the tomatillos have softened and released their juices.
- 2
Transfer the broiled vegetables and any accumulated juices to a blender. Add the scallion greens, cilantro, cumin, oregano, and chicken broth. Blend on high until smooth, about 45 seconds. Set the verde sauce aside.
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