Eosinophilic Esophagitis Friendly Whole30 Smoky Pork Chili Verde
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Learn more →Ingredients
6 servings
- 2 lb 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, husked and halved
- 2 poblano peppers, halved and seeded
- 2 hatch green chiles or anaheim chiles, halved and seeded
- 1 medium white onion, roughly chopped
- 4 cloves garlic, smashed
- 1 jalapeño, halved (seeds removed for less heat, or kept for more)
- 1 ½ tsp smoked paprika
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- 2 cups chicken broth
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
For serving
- lime wedges, for serving (optional)
- sliced avocado, 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, Hatch chiles, and jalapeño on a rimmed baking sheet. Broil for 8–10 minutes, until the skins are blistered and charred in spots and the tomatillos have softened and released their juices.
- 2
Transfer the broiled vegetables to a blender. Add the onion, garlic, smoked paprika, cumin, and dried oregano. Pour in 1 cup of the chicken broth. Blend on high until smooth, about 45 seconds. Set the green chile sauce aside.
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