Whole 30 Whole30 Pork Chili Verde Bowls
Green chili made with braised pork shoulder is one of those deeply satisfying meals that feels indulgent even when every single ingredient is completely clean. The verde sauce here starts with broiled tomatillos, poblanos, and jalapeño — charred under the broiler until blistered and jammy — then blended with fresh cilantro, lime juice, cumin, and chicken broth into something bright, smoky, and genuinely complex. The pork braises low and slow in that sauce for an hour and a half until it's fork-tender and soaked through with flavor. Cauliflower rice, cooked until lightly golden at the edges, stands in for the grain base and holds up beautifully under all that saucy pork. Sliced avocado, fresh cilantro, and a squeeze of lime finish each bowl with the kind of freshness that makes the whole thing feel restaurant-worthy. This makes four generous servings, so it's a smart choice for meal prep or a weeknight dinner that actually gets people excited. No beans, no grains, no added sugar — just real ingredients doing exactly what they're supposed to do.
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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
- 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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