Whole30 Chili Verde
Warm, tangy, and irresistibly flavorful, this Whole30 Chili Verde is a comforting, nutrient-packed dish that's perfect for a healthy weeknight dinner or meal prep. Featuring tender chunks of seared pork shoulder simmered in a vibrant tomatillo and roasted poblano pepper sauce, this recipe is Whole30-compliant, paleo-friendly, and naturally gluten-free. The combination of smoky peppers, fresh lime, garlic, and aromatic spices like cumin and oregano ensures every bite is bursting with bold, zesty flavor. Simple to prepare, with only 20 minutes of hands-on prep time, this slow-cooked masterpiece is finished with creamy avocado and crunchy radish slices for a refreshingly balanced garnish. Serve it alongside cauliflower rice or enjoy it on its own for a hearty, wholesome meal that satisfies while keeping you on track with your Whole30 goals.
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless)
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 large garlic cloves
- 2 medium poblano peppers
- 1 large jalapeño pepper
- 1 lb tomatillos
- 2 cups chicken broth
- 2 tablespoons lime juice
- 0.5 cup cilantro
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 sliced avocado
- 4 sliced radishes
Instructions
Trim and cube the pork shoulder into 1-inch pieces.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the pork in batches and sear until golden brown on all sides. Remove the pork and set aside.
Dice the yellow onion and mince the garlic. In the same pot, add the remaining tablespoon of olive oil. Sauté the onion until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
Char the poblano peppers and jalapeño over a gas flame or in the broiler until blackened on all sides. Place them in a bowl and cover to steam for 10 minutes, then peel, deseed, and chop.
Husk and rinse the tomatillos, then chop them into quarters.
Add the chopped tomatillos, roasted peppers, chicken broth, lime juice, cilantro, cumin, oregano, sea salt, and black pepper to a blender. Blend until smooth.
Return the seared pork to the pot. Pour the tomatillo sauce over the pork, bring to a simmer, and lower the heat. Cover and cook for 1.5 to 2 hours, or until the pork is tender and fully cooked.
Adjust seasoning with more salt and pepper if necessary.
Garnish with sliced avocado and radishes just before serving.
Enjoy your Whole30 Chili Verde with a crisp salad or cauliflower rice, staying compliant with your dietary guidelines!
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 26.7 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5386 mg | 115% | |
*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.
