Paleo Loca's Pork Green Chile
Green chiles make this Paleo pork stew flavorful and add a little zip. Serve topped with goat cheese, thin radish slices and some cilantro.
- 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
Preparation time 30mins
Cooking time 210mins
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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