Pork Chile Verde

By GrandmaFred

Ingredients

• 6-8 tomatillos, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 1/2 green bell pepper, coarsely chopped
• 1/2 jalapeño pepper, finely chopped
• 1 cup fresh cilantro, coarsely chopped, divided
• Zest/juice of 3 limes
• 1 pork tenderloin (about 1 lb)
• 2 teaspoons ground cumin
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 2 teaspoons canola oil, divided
• 1 medium onion, chopped (1 1/2 cups)
• 1 (10-oz) bag frozen brown rice or 1 c. uncooked white rice

Details

Servings 4
Preparation time 30mins
Cooking time 90mins
Adapted from publix.com

Preparation

Step 1

Prep

•Remove skin from tomatillos and rinse well; chop tomatillos (4 cups).

•Chop garlic, bell pepper, 1/2 jalapeño pepper (1/2 teaspoon), and cilantro (1 cup).

•Zest/grate lime peel (no white; 3 teaspoons); squeeze limes for juice (2 tablespoons).

•Cut pork into bite-size pieces (wash hands).

Steps

1.Combine pork, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon oil.

2.Preheat large stock pot on medium-high 2–3 minutes. Place pork in pan; cook 2–3 minutes to brown.

3.Place remaining 1 teaspoon oil in pan, then add onions, tomatillos, and garlic; cook 3–4 minutes or until onions are softened.

4.Stir in lime zest and juice. Cover and reduce heat to medium-low; simmer 60–65 minutes or until pork is tender.

5.Stir into pork: bell peppers, jalapeño peppers, and 1/2 cup cilantro. Cook 4–5 more minutes or until peppers are tender.

6.Prepare rice following package instructions. Stir in remaining 1/2 cup cilantro and remaining 1/4 teaspoon each salt and pepper. Serve pork over rice.

CALORIES (per 1/4 recipe) 340kcal; FAT 10g; CHOL 75mg; SODIUM 270mg; CARB 35g; FIBER 5g; PROTEIN 29g; VIT A 10%; VIT C 80%; CALC 6%; IRON 15%