New Mexican Green Chile Pork

By mbmitch

Nutritional Information
(per serving)

Calories 440
Total Fat 21g
Saturated Fat 7g
Cholesterol 99mg
Sodium 350mg
Total Carbohydrate 34g
Dietary Fiber 5g
Sugars --
Protein 29g
Calcium


Read more: New Mexican Green Chile Pork Recipe - Good Housekeeping

Ingredients

• 1 (4-pound) bone-in pork shoulder roast (Boston butt)
• 1 tablespoon(s) chipotle chile powder
• 1 tablespoon(s) packed brown sugar
• Salt
• Pepper
• 2 pound(s) fresh tomatillos, husked, rinsed, and each cut in half
• 1 (1-pound) jumbo white onion, cut into 1-inch chunks
• 4 clove(s) garlic, peeled
• 3 jalapeño chiles, each cut in half, seeds and ribs removed
• 1/2 cup(s) packed fresh cilantro with stems, plus leaves for garnish
• 1/3 cup(s) lower-sodium chicken broth
• 3 cup(s) cooked brown rice, for serving
• Lime wedges

Details

Servings 6

Preparation

Step 1

•Arrange oven rack 6 inches from broiler heat source. Preheat broiler. Line 18-inch by 12-inch jelly-roll pan with foil.
•Place pork in 6-quart slow cooker bowl. In small bowl, combine chile powder, sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Rub all over pork in bowl.
•On prepared pan, spread tomatillos, onion, garlic, and jalapeños in single layer. Broil 7 minutes or until blackened and blistered in spots, stirring twice. Immediately add to slow cooker bowl along with cilantro and broth. Cover with lid and cook on low 8 hours.
•With tongs and large serving spoon, transfer pork to cutting board. Remove and discard bone and excess fat. Cut off one-third of meat; transfer to container and refrigerate up to 3 days. With large serving spoon, transfer all vegetables to blender. Puree until smooth. Thin with additional cooking liquid if desired. Transfer one-half of sauce to container; refrigerate up to 3 days. Discard remaining liquid in slow cooker bowl.
•Cut remaining pork in slices across grain. Divide among serving plates, along with rice and lime wedges. Spoon remaining sauce over pork, and garnish with cilantro leaves