Mold Detox Friendly 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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 noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, 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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