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Paleo Loca's Pork Green Chile

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Green chiles make this Paleo pork stew flavorful and add a little zip. Serve topped with goat cheese, thin radish slices and some cilantro.

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Ingredients

  • TOPPINGS:
  • 10 fresh New Mexico or Anaheim green chiles
  • 5 poblano chiles
  • 2 jalapeño chiles
  • 6 medium tomatillos, husked and rinsed well in warm water, then dried
  • 1 large white onion, halved and peeled
  • 6 tablespoons canola oil, divided
  • 3 pounds pork shoulder, cut into 1/2-inch cubes
  • 6 garlic cloves, gently smashed and peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon coriander
  • 1 tablespoon minced fresh oregano leaves
  • 1 tablespoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 quarts low-sodium or homemade chicken stock
  • 1 bunch fresh cilantro with stems
  • 6 fresh epazote leaves*, optional
  • 2/3 cup crumbled fresh goat cheese or queso fresco
  • Very thinly sliced red radishes
  • Toasted salted pumpkin seeds (pepitas)
  • Chopped cilantro
  • Warm corn tortillas

Details

Servings 6
Preparation time 30mins
Cooking time 210mins

Preparation

Step 1

Preheat a grill to medium heat (350° to 400°).

Put chiles, tomatillos, and onion in a very large bowl. Drizzle with about 3 tablespoons oil and turn to coat well. Grill vegetables, covered, turning as needed, until softened and charred in spots, about 12 minutes. Let cool.

Meanwhile, heat 3 tablespoon of oil in a 6- to 8-qt. pot over medium-high heat. In three or four batches, brown pork pieces until golden brown, adding more oil as needed, 20 to 30 minutes. Transfer pork with a slotted spoon to a bowl.

Stem chiles, but don't peel or seed them.

Return pot to medium heat, add garlic, and cook until pale brown, about 2 minutes. Stir in cumin, coriander, oregano, 1 teaspoon salt, and the pepper; let sizzle 1 minute. Stir in grilled vegetables and cook, uncovered and stirring occasion­ally, 5 to 8 minutes to blend flavors.

Add stock, cover pot, and bring to a boil; then reduce heat to maintain a simmer. Simmer 20 minutes, covered.

In batches, blend vegetables with their liquid, the cilantro, and epazote (if using) until almost smooth. Fill blender no more than half-full and cover blender top with a towel, since hot liquids can spurt up.

Pour green chile sauce back into pot, add pork, and simmer, covered, over low heat until pork is very tender, about 1 hour. Season with 2 teaspoons salt, plus more to taste.

Ladle into bowls and top with goat cheese, radishes, pumpkin seeds, and chopped cilantro.

Serve with tortillas.

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