Green Pork Chili

By JenHall

This is a zone recipe - I have changed the quantities a bit to equal 4 - 3 block meals. The breakdown per serving is 3 protein, 2 carbs, 3 fat.

Ingredients

• 12 oz. very lean pork shoulder, 1 inch cubes
• 4 teaspoons olive oil
• 2 - 14 1/2 oz. cans chicken broth (adjust this to achieve the consistency you want)
• 1 1/2 cups red onion, chopped (1 carb)
• 3 cups tomatillos, chopped (1 carb)
• 2 jalapeno peppers (adjust to your liking)
• 1 1/2 cups black beans (6 carbs)
• 3 teaspoons garlic, minced
• 1 cup cilantro, minced

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees F. In a large bowl, toss the red onions, tomatillos, jalapenos, and garlic with 1 1/2 teaspoons olive oil and spread on baking sheet. Roast until soft, about 20 minutes, stirring twice.

In a large dutch oven, add the remaining oil and brown the cubed pork shoulder. When browned, add the roasted vegetables, black beans, and chicken broth.

Cook the chili until tender, about 1 1/2 hours. Garnish with minced cilantro.

NOTE: also, very good with a dollop of sour cream on top.