Whole 30 Whole30 Pineapple-Jalapeño Pork Chili Verde Bowls
Bright, tangy, and just a little fiery, this chili verde is the kind of bowl that makes a reset feel genuinely exciting rather than punishing. Boneless pork shoulder gets seared until deeply browned, then slow-braised in a from-scratch verde sauce built on broiled tomatillos, jalapeños, and poblano — all blended smooth with fresh cilantro and chicken broth. The real surprise is the pineapple, which simmers right alongside the pork and adds a subtle tropical sweetness that plays beautifully against the charred heat of the peppers. Every single ingredient here is compliant by design, so there's no label-reading or substitution stress — just real food doing exactly what it should. Cauliflower rice stands in for grains without feeling like a compromise; cooked in avocado oil until lightly golden at the edges, it soaks up the verde sauce like a dream. A squeeze of fresh lime at the end ties everything together and makes the whole bowl pop. This one serves four and is the kind of recipe you'll want in regular rotation long after any reset is over.
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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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