Eosinophilic Esophagitis Friendly Whole30 Smoky Chipotle Pork Chili Verde Bowls
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Learn more →Ingredients
4 servings
For the chili verde
- 1.5 lb boneless pork shoulder, cut into 1½-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil, divided
- 1 lb tomatillos, husked and halved
- 2 poblano peppers, halved and seeded
- 1 jalapeño, halved and seeded
- 1 medium white onion, quartered
- 1 chipotle pepper in adobo sauce, plus 1 tbsp adobo sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 ½ cups chicken broth
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tbsp fresh lime juice
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 (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Arrange the tomatillos (cut-side down), poblano halves (skin-side up), jalapeño halves (skin-side up), and onion quarters on a rimmed baking sheet. Broil for 8–10 minutes, until the tomatillo skins are blistered and charred in spots and the pepper skins are blackened and bubbling.
- 2
Transfer the broiled vegetables to a blender. Add the chipotle pepper, adobo sauce, cumin, smoked paprika, and oregano. Blend on high until smooth, about 30 seconds. Set the verde sauce aside.
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