Chili Verde

My hubby says this is good enough to serve to Texans…I guess that means it’s close to the “real deal.” Definitely more labor intensive than what I usually cook, but it’s worth it. And it makes enough for two dinners so I think it’s worth it. This is an Everyday Paleo recipe…the original versionis available on her site.!

What you need:

  • 3 lb pork shoulder roast cut into 1 inch cubes
  • 2 lbs tomatillos
  • 2 cups chicken stock
  • 2 TBSP coconut oil (or your fat of  choice)
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 bunch fresh cilantro
  • 2 TBSP lime juice (or the juice from a lime if you have a fresh one)
  • 1 jalapeno (leave out if your kids don’t like heat)
  • 1 TBSP cumin
  • 1/2 tsp smoked paprika (not regular paprika, the smoked kind)
  • 1/2 tsp black pepper
  • 1 tsp salt

What to do:

Heat coconut oil in large dutch oven or soup pot and brown the pork in batches. I always hate this step, but suck it up and do it. Remove the pork to a large bowl.

After you  brown the pork, add the onion to the pan and cook until soft. When the onions are almost done, add in the garlic for the last 1-2 minutes. Turn the heat down and add the cumin, paprika and black pepper and stir well…this will get a little pasty. Add the chicken broth and deglaze the pan well. Then add in the pork, plus any drippings that accumulated in the bowl. Bring to boil and turn down to simmer.

While the meat simmers, peel and wash the tomatillos. Dry them well and char them in a large skillet over medium heat. Alternatively, you can put them on a large baking sheet and char them under your oven broiler, just be sure you turn them often to char them all over. This is the labor intensive part b/c you do need to babysit them.

Place the charred tomatillos, jalapeno, cilantro (the entire bunch, stems & leaves) and lime juice in a food process.  Blend until smooth. Add to the simmering pork and continue to simmer uncovered for 2-3 hours until the pork is tender.

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