American · Dinner
Chili Verde
Green Pork Chili (High-Protein)
Pork shoulder simmered low with tomatillos, poblano, jalapeno and green chiles until fork-tender, thickened with white beans for extra protein and fiber. Cumin, oregano and cilantro carry the green heat. Served with a spoon of Greek yogurt and warm corn tortillas alongside for scooping.
$6
25 minsPrep
120 minsCook
145 minsTotal
MediumLevel
Nutrition per serving
688Calories
54gProtein
26gFat
60gCarbs
9.2gSugar
12.3gFiber
1663mgSodium
157mgChol
7.4gSat Fat
892mgPotassium
168mgCalcium
3.2mgIron
1.1mcgVitamin B12
64mgVitamin C
protein-rich
gluten-free
egg-free
high-fiber
high-protein
Instructions
1
Prep
Husk and halve tomatillos, seed and chop poblano and jalapeno, dice onion, mince garlic, and cube pork shoulder.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown pork cubes 6 to 8 minutes until deeply caramelized on the edges.
3
Sauté
Add onion, garlic, poblano, and jalapeno; cook over medium heat 5 minutes, then stir in cumin and oregano until fragrant.
4
Simmer
Add tomatillos and chicken stock, scrape the base, cover and braise over low heat 90 minutes until pork is fork-tender and tomatillos collapse.
5
Plate
Stir in beans and salt, simmer 10 minutes, spoon into a bowl, top with Greek yogurt and cilantro, and serve with warm corn tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g pork shoulder
- 2 tbsp2 tbsp olive oil
- 1 cup240g cannellini beans
- 14 oz400g tomatillos
- 22 poblano pepper
- 22 jalapeno
- 11 onion
- 4 cloves4 cloves garlic
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 1/2 cup8g cilantro
- 4 tbsp60g Greek yogurt
- 1 tsp1 tsp salt
- 44 corn tortillas
