American · Dinner
Chili Verde
Green Pork Chili (Low-Calorie)
Green pork chili of pork shoulder simmered in a tangy sauce of tomatillos, poblano, jalapeno, onion, and garlic, brightened with cumin, oregano, and cilantro. Minimal oil keeps it light. Served over a small scoop of nutty bulgur with lime and fresh cilantro for a bright finish.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
387Calories
47.9gProtein
11.5gFat
24.5gCarbs
8.2gSugar
5.6gFiber
755mgSodium
137mgChol
2.5gSat Fat
1058mgPotassium
108mgCalcium
2.8mgIron
0.6mcgVitamin B12
58mgVitamin C
gluten-free-adaptable
egg-free
protein-rich
low-carb
high-fiber
low-calorie
low-calorie
Instructions
1
Prep
Trim fat from the pork shoulder and cube it, husk and halve the tomatillos, and chop the poblano, jalapeno, and onion.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the pork in a single layer for 6 minutes until deeply colored on two sides.
3
Sauté
Add the onion, garlic, poblano, and jalapeno, cook over medium for 5 minutes until translucent, then stir in the ground cumin and oregano for 1 minute until fragrant.
4
Simmer
Add the tomatillos, stock, and salt, cover, and simmer over low for 60 minutes until the pork is tender and the tomatillos collapse into a thick green sauce.
5
Plate
Spoon the chili over the warm bulgur, scatter the fresh cilantro on top, and serve with lime wedges to squeeze over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 4 tsp20ml olive oil
- 11 oz311g tomatillos
- 22 poblano pepper
- 22 jalapeno
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp dried oregano
- 1 1/2 cup360ml low-sodium chicken stock
- 1/2 tsp1/2 tsp salt
- 4 tbsp10g fresh cilantro
- 11 lime, cut into wedges
- 5.2 oz150g cooked bulgur
