Paleo Pork Chili Verde
Warm, hearty, and packed with vibrant flavors, Paleo Pork Chili Verde is the ultimate comfort food with a healthy twist. This paleo-friendly dish features tender, slow-simmered pork shoulder infused with a zesty green sauce made from tomatillos, roasted poblano peppers, and fresh cilantro. Seasoned with cumin, oregano, and a bright squeeze of lime, this chili delivers a perfect balance of smoky, tangy, and savory flavors. Whether you’re meal prepping or feeding a crowd, this satisfying one-pot meal is gluten-free, dairy-free, and perfect for clean eating. Garnish it with fresh herbs and serve it as a standalone bowl or pair it with cauliflower rice for a complete paleo dinner that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 10 medium tomatillos, husked, rinsed, and halved
- 2 poblano peppers, roasted and diced
- 1 jalapeño pepper, minced (optional for extra heat)
- 2 cups chicken broth
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 lime, juiced
Instructions
Season the pork shoulder cubes with sea salt and black pepper.
Heat a large pot or Dutch oven over medium-high heat and add the olive oil. In batches, sear the pork until browned on all sides, about 2-3 minutes per side. Remove the pork and set aside.
In the same pot, add the diced onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the halved tomatillos to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften.
Return the pork to the pot and add the diced poblano peppers, minced jalapeño (if using), chicken broth, chopped cilantro, cumin, and oregano. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors are well combined.
Once cooked, use a spoon to lightly mash some of the tomatillos to thicken the chili, if desired.
Stir in the lime juice, taste, and adjust seasoning with additional salt or pepper as needed.
Serve the Paleo Pork Chili Verde warm, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 835 mg | 18% | |
*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.
