Fructose Free Whole30 Pork Chili Verde Bowls
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Learn more →Ingredients
4 servings
For the pork
- 1.5 lb 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 poblano peppers, halved and seeded
- 1 jalapeño, halved and seeded
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 1 tbsp avocado oil
- 1 cup chicken broth
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
For the cauliflower rice
- 1 medium head cauliflower, cut into florets
- 1 tbsp avocado oil
- ¼ tsp kosher salt
For serving
- 1 ripe avocado, sliced
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 radish, thinly sliced (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos, poblanos, and jalapeño cut-side down on a rimmed baking sheet and drizzle with 1 tbsp avocado oil. 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 chicken broth, cumin, oregano, cilantro, and lime juice. Blend on high until smooth, about 30 seconds. Set the verde sauce aside.
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