Mexican · Dinner
Pork and Green Chili Bowl
Diced pork shoulder braised with roasted tomatillos, poblano and jalapeño in a green chili sauce, served over cilantro-lime rice with black beans. Finished with onion, cotija cheese, and lime, the bowl balances tangy sauce against tender slow-cooked pork and creamy beans.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
26.4gFat
49.3gCarbs
6.9gSugar
9.8gFiber
798mgSodium
158mgChol
8.1gSat Fat
1450mgPotassium
210mgCalcium
4.9mgIron
1.4mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Pat the pork shoulder dry with paper towels and season all sides with salt. Roughly chop one-quarter onion and set aside.
2
Char
Place the tomatillo, poblano, and jalapeño skin-side up on foil under a high broiler for 8 minutes until skins blister and blacken.
3
Sear
Heat vegetable oil in a heavy pot over medium-high heat and sear pork cubes for 5 minutes, turning occasionally, until browned on most sides.
4
Braise
Transfer charred vegetables, garlic, and chopped onion to a blender, blitz 30 seconds until coarse sauce forms. Pour sauce and stock into pot with pork, stir in cumin and oregano, cover, and braise over low heat for 70 minutes until pork shreds easily.
5
Plate
Spoon rice into a bowl, top with black beans and pork in green chili sauce. Scatter diced onion and cotija cheese over top, garnish with cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 7 oz200g tomatillo
- 11 poblano pepper
- 11 jalapeño
- 4 cloves4 cloves garlic
- 11 onion
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1 tbsp1 tbsp vegetable oil
- 2/3 cup130g white rice, cooked
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice, plus a lime wedge for serving
- 1/2 cup90g black beans, cooked
- 2 tbsp30g cotija cheese
