Whole30 Chile Verde
Dive into bold, vibrant flavors with this Whole30 Chile Verde, a hearty and wholesome dish that’s perfect for anyone following a paleo or Whole30 lifestyle. Tender chunks of pork shoulder are slow-cooked in an aromatic blend of tomatillos, poblano and jalapeno peppers, garlic, and onions, creating a rich, tangy, and smoky green sauce that’s irresistibly comforting. Enhanced with warm spices like cumin and oregano, this dish is cooked to perfection in a Dutch oven, ensuring deep, layered flavors in every bite. Finished with a splash of lime juice and fresh cilantro for brightness, this gluten-free and dairy-free recipe is as nourishing as it is delicious. It’s great served on its own, paired with cauliflower rice, or wrapped in lettuce cups for a satisfying meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 2 seeded and chopped jalapeno peppers
- 2 seeded and chopped poblano peppers
- 1 pound, husked and quartered tomatillos
- 2 cups chicken stock
- 1 tablespoon lime juice
- 0.5 cup, chopped fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon oregano
Instructions
Preheat your oven to 400°F (200°C).
Cut the pork shoulder into 1-inch cubes and season with salt and black pepper.
In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat.
Sear the pork cubes in batches until they are browned on all sides. Remove the pork and set aside.
In the same pot, add the remaining olive oil. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, chopped jalapeno peppers, and poblano peppers. Sauté for an additional 3 minutes.
Add the quartered tomatillos to the pot and cook until they are softened and slightly charred, approximately 5-7 minutes.
Return the seared pork to the pot. Add the chicken stock, cumin, and oregano. Stir to combine.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Bake in the oven for 2.5 hours, or until the pork is tender and the flavors are well blended.
Remove the pot from the oven and carefully blend half of the mixture for a smoother texture, using either an immersion blender or by transferring it to a countertop blender. Ensure to leave some of the mixture chunky for added texture.
Stir in the lime juice and chopped cilantro before serving.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.0 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 761 mg | 16% | |
*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.
