Eosinophilic Esophagitis Friendly Whole30 Pork Chili Verde
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Learn more →Ingredients
6 servings
- 2 ½ lb boneless pork shoulder, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt, plus more to taste
- 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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