Paleo Pork Chili Verde

"© 2014 Turner Broadcasting System, Inc. All rights reserved. This paleo-friendly chili incorporates lean ground pork, green bell peppers, onions, spinach and tomatillos. The green vegetables provide a healthy dose of vitamin C. Often used in salsas, tomatillos taste like herbed lemons. Charring the bell peppers, onions and tomatillos imparts a wonderful smokiness to the chili."
 
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photo by Turner Broadcasting photo by Turner Broadcasting
photo by Turner Broadcasting
Ready In:
45mins
Ingredients:
12
Serves:
4
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ingredients

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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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Reviews

  1. There is a lot of chopping to do in this, but the taste is worth it. It was mild enough for our Tender Tongue, but flavorful enough that the Chili-head was able to add his peppers to spice it up. Great for taco shells, tortillas, or even just by itself.
     
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RECIPE SUBMITTED BY

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.
 
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