Low Carb Chili Verde
Dive into the bold and vibrant flavors of this Low Carb Chili Verde, a hearty and satisfying one-pot meal that's perfect for keto and paleo-friendly lifestyles. Featuring tender chunks of pork shoulder simmered to perfection in a rich, tangy sauce made with fresh tomatillos, green chiles, and zesty lime juice, this dish delivers comfort with every bite. The caramelized onions, garlic, and green bell peppers add depth, while a hint of jalapeño ensures a touch of spice. Seasoned with aromatic cumin and oregano, and brightened with fresh cilantro, this chili verde is not only low in carbs but packed with nutrients and flavor. Ready in about two hours, it's an ideal recipe for meal prepping or sharing with family. Serve it hot with your favorite low-carb toppings for a wholesome and flavorful feast! Perfect for searches like "low carb pork recipes" or "keto chili verde."
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large, diced onion
- 4 cloves, minced garlic
- 1 large, diced green bell pepper
- 16 ounces canned green chiles
- 8 medium, husked and quartered tomatillos
- 1 large, seeded and minced jalapeño
- 2 cups chicken broth
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
- 1 large, juiced lime
Instructions
Trim excess fat from the pork shoulder and cut it into 1-inch cubes.
In a large Dutch oven or pot, heat the olive oil over medium-high heat.
Add the pork cubes in batches and brown them on all sides. Remove from the pot and set aside.
In the same pot, add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and diced green bell pepper. Cook for another 3 minutes.
Add the quartered tomatillos, canned green chiles, and minced jalapeño to the pot. Stir to combine.
Return the browned pork to the pot and pour in the chicken broth.
Season with cumin, oregano, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 hours, or until the pork is tender.
Uncover and simmer for an additional 30 minutes to thicken the sauce slightly.
Stir in the chopped cilantro and lime juice, and adjust the seasoning if necessary.
Serve the chili verde hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 28.9 g | ||
| Protein | 234.2 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5734 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
