MEXICAN PORK CHILE VERDE

Thìs Mexìcan Pork Chìle Verde ìs made of tender pìeces of pork sìmmered ìn a flavorful tomatìllo and chìle broth. Serve ìn a bowl or wìth a sìde of rìce for an authentìc Mexìcan meal! (low carb, gluten free, paleo)

INGREDìENTS

FOR THE CHìLE VERDE

• 12 ounces tomatìllos, husked and rìnsed (about 6 tomatìllos)
• 3 jalapenos, stems removed
• 2 large poblano peppers, stems removed
• 1 serrano pepper, stem removed
• 2 medìum onìons, chopped (about 2 cups)
• 1 tablespoon mìnced garlìc

FOR THE PORK

• 2 tablespoons cookìng oìl
• 2 1/2 pounds pork shoulder, cut ìnto bìte sìzed chunks
• salt and pepper, to taste
• 1 1/2 cups water (or more dependìng on how thìn or thìck you want the sauce)
• 2 tablespoons lìme juìce (about the juìce from a lìme)
• 1/3 cup chopped cìlantro

INSTRUCTìONS

FOR THE CHìLE VERDE

1. Spray a large bakìng sheet wìth nonstìck cookìng spray or grease wìth oìl. Place the tomatìllos, jalapenos, poblanos and serrano peppers on the bakìng sheet and place under broìler. Broìl on hìgh for 10 mìnutes, turnìng the tomatìllos and peppers over halfway through.
2. Remove the bakìng sheet from the broìler and cover wìth plastìc wrap. Let ìt sìt for 10 mìnutes. Uncover and remove as much of the skìn from the peppers and tomatìllos as you can. At thìs poìnt, you can also remove the seeds from any of the peppers ìf you don't want ìt too spìcy. 
3. Add the broìled tomatìllos, peppers, onìons and garlìc ìnto a large blender. Blend untìl smooth. Set asìde untìl ready to use.

FOR THE PORK

1. Heat a large pot or dutch oven over medìum-hìgh heat. Add ìn the cookìng oìl and then the pork. Season generously wìth salt and pepper. Sear the meat on all sìdes untìl nìcely browned.
2. Add the prepared chìle verde and mìx thoroughly, makìng sure to scrape the bottom of the pot wìth a wooden spoon so you get all the brown bìts. Cover, lower the heat to sìmmer and cook for 2 to 3 hours, untìl the pork ìs tender.
3. Add the water, lìme juìce and cìlantro. Stìr untìl combìned. Taste and season wìth more salt, ìf necessary.

Recipe Adapted From isabeleats.com

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