Pork chili verde is a staple in Latin American cuisine, and it’s naturally paleo! The blend of peppers, chillies, and tomatillos makes a tart and spicy filling for Paleo Tortillas or a topping for Cauliflower Rice or “Baked” Sweet Potatoes. It’s especially good for breakfast with a fried egg.
Prep time 15 minutes
Serves 8
31/2 pounds (1.6 kg) boneless pork loin, cut into 1-inch (2.5 cm) chunks
11/2 teaspoons sea salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon chipotle powder
1/2 teaspoon black pepper
2 to 4 tablespoons (29 to 59 ml) avocado oil
1 16-ounce (454 g) jar of salsa verde
6 cloves garlic, minced
Juice from 1 lime
Juice from 1/2 of a large orange
1 cup (16 g) chopped fresh cilantro
Cauliflower Rice, sliced radishes, and toasted pepitas, for serving
1 Place the pork chunks in a medium bowl.
2 Combine the salt, cumin, coriander, chipotle, and black pepper in a small bowl. Sprinkle the spice blend over the pork, and using your hands, mix thoroughly until the pork is coated in spices.
3 Heat 2 tablespoons (28 g) of oil in a large cast-iron or stainless-steel skillet over medium-high heat. Sear the pork in two batches, adding more oil if necessary. The meat should have a golden brown crust on most sides. It does not have to be cooked through. Transfer the pork to a 4- or 6-quart (3.8 or 5.7 liter) slow cooker.
4 Add the salsa verde, garlic, lime juice, and orange juice to the slow cooker. Give it a stir, then cover and cook on low for about 5 hours (or on high for 3 to 4 hours).
5 Stir in the fresh cilantro and taste, adding more salt or lime juice, as needed.
6 Serve with Cauliflower Rice, sliced radishes, and toasted pepitas.
