Paleo Pork Chili Verde
photo by Turner Broadcasting
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 medium onion, halved
- 1 lb tomatillo, husks removed and halved
- 1 large green bell pepper, halved, seeded, stemmed and ribs removed
- 1 teaspoon canola oil
- 1 lb ground lean pork
- 6 garlic cloves, minced
- 1⁄2 teaspoon dried oregano
- 1 whole bay leaf
- 3 cups Baby Spinach
- sea salt & freshly ground black pepper
- 1⁄2 cup diced tomato
- 2 sprigs fresh cilantro
directions
- Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside.
- Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve.
- Cook's Notes: If you can't find tomatillos, use underripe tomatoes and 1 tablespoon lime juice in their place. Green tomatoes are best, but orange and light green or rock hard ones work.
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RECIPE SUBMITTED BY
Turner Broadcasting
United States
Turner Broadcasting creates and programs branded news; entertainment; animation and young adult; and sports media environments on television and other platforms for consumers around the world. Headquartered in Atlanta, Georgia, Turner is a Time Warner Company.