Sugar-Free Chili Verde
Savor the bold and vibrant flavors of Sugar-Free Chili Verde, a wholesome twist on the classic Mexican-inspired dish that’s bursting with spice and zest. This hearty recipe features tender chunks of boneless pork shoulder simmered to perfection in a flavorful medley of roasted tomatillos, poblano, and jalapeño peppers, with aromatic garlic, onion, and a hint of cumin and oregano. Naturally sugar-free and low-carb, this chili verde highlights fresh, nutrient-packed ingredients, making it a fantastic choice for health-conscious eaters and keto enthusiasts alike. Serve it as a standalone stew or ladle it over cauliflower rice for a satisfying, grain-free meal that’s as comforting as it is nutritious. Perfect for family dinners or meal prep, this recipe delivers big flavor with minimal fuss.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 large garlic cloves
- 1.5 pounds tomatillos
- 2 medium poblano peppers
- 2 medium jalapeño peppers
- 7 ounces canned green chiles
- 2.5 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 cup fresh cilantro
- 2 tablespoons lime juice
Instructions
Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Season with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork in batches, browning all sides for about 5-7 minutes per batch. Remove and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Husk and wash tomatillos, then quarter them. Roast poblano and jalapeño peppers over an open flame (or broil in the oven) until charred, then peel off the skin, remove seeds, and chop.
Add the prepared tomatillos, poblano peppers, jalapeño peppers, and canned green chiles to the pot. Stir to combine.
Return the browned pork to the pot. Pour in the chicken broth, ensuring the meat is just covered.
Stir in ground cumin and dried oregano. Bring the mixture to a simmer over medium-high heat.
Once simmering, reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, until the pork is tender and the flavors have melded together.
Adjust the seasoning with salt and pepper to taste. Stir in freshly chopped cilantro and lime juice before serving.
Serve hot as a standalone dish or over a bed of cauliflower rice for a grain-free option.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 31.8 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 6130 mg | 130% | |
*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.
