Paleo Chili Verde
Dive into a bowl of hearty, flavor-packed goodness with this **Paleo Chili Verde**, a nutrient-rich twist on the classic Mexican dish! Tender chunks of seared pork shoulder simmer to perfection in a vibrant green sauce made from tomatillos, jalapeños, poblano peppers, and a medley of aromatic spices like cumin and oregano. The addition of lime juice and fresh cilantro brightens every bite, while using coconut oil keeps it paleo-friendly and dairy-free. With its zesty, slow-cooked depth of flavor and a prep time of just 20 minutes, this crowd-pleasing stew is ideal for cozy weeknight dinners or meal prep. Serve it as-is or pair with cauliflower rice for a complete paleo-approved meal. Perfect for those seeking a healthy, gluten-free, and low-carb comfort food option!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 4 pieces garlic cloves, minced
- 2 medium jalapeño peppers, seeded and diced
- 2 medium poblano peppers, seeded and diced
- 1 pound tomatillos, husked and quartered
- 4 ounces canned green chilies, diced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 medium lime, juiced
- 0.5 cup cilantro, chopped
Instructions
Season the pork shoulder with sea salt and black pepper. Cut it into 1-inch cubes.
In a large pot over medium-high heat, melt the coconut oil. Once hot, sear the pork cubes in batches until browned on all sides. Remove and set aside.
In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic, jalapeños, and poblanos, cooking for another 2-3 minutes until fragrant.
Add the quartered tomatillos to the pot. Stir occasionally, cooking for about 5 minutes until they begin to break down.
Stir in the canned green chilies and return the pork to the pot. Add the chicken broth, cumin, and oregano, bringing the mixture to a simmer.
Reduce the heat to low, cover, and let it simmer for 90 minutes, stirring occasionally until the pork is tender.
Once the pork is fully cooked and tender, stir in the lime juice and cilantro.
Taste and adjust seasoning if needed. Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4630 mg | 201% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 42.1 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5635 mg | 120% | |
*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.
