Low Sodium Whole30 Pork Chili Verde

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

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Ingredients

6 servings

2 ½ lb boneless pork shoulder, cut into 1 ½-inch cubes
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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1 ½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp avocado oil, divided
1 lb tomatillos (about 10 medium), husked and halved
2 poblano peppers, halved and seeded
2 anaheim chiles, halved and seeded
1 jalapeño, halved (seeds removed for less heat, kept for more)
1 medium white onion, roughly chopped
4 garlic cloves, smashed
1 tsp ground cumin
½ tsp dried oregano
2 cups chicken broth
¼ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)

For serving

1 avocado, sliced (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos (cut-side down), poblanos, Anaheim chiles, and jalapeño on a rimmed 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 to a blender along with any accumulated juices. Add the cilantro and blend until mostly smooth but with a little texture remaining. Set the green sauce aside.

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