One thing I love about Los Angeles is its diversity. Within a mile’s stretch, there’s various ethnic supermarkets (Chinese, Latin, Indian, Thai). Since I started this Whole30 challenge, the limitations (mainly meats and vegetables and some fruit) have allowed me to be as creative as possible in trying to keep things fun and challenging.
With the weekend here, it usually means that we can take our time and do as we please. I decided to explore the local Latin Supermarket, Super A Foods. The produce is so vibrant and fresh, I got excited and inspired. I immediately gravitated towards what spoke to me (all the chilis and peppers); and I decided to make Pork Chile Verde. Did I say that this is also Whole30 and paleo approved? Pork Chile Verde, that’s what’s cooking this weekend!!!
If you want to make your own Pork Chile Verde, follow my recipe below.
Pork Chile Verde Recipe – Whole30 and Paleo approved!
- 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons of Olive Oil
- 3 yellow onions
- 2 green bell peppers, cut into 1-inch cubes
- 2 Anaheim or Poblano chiles, cut into 1-inch cubes
- 2 -3 jalapenos, seeds removed, and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 1/2 pounds tomatillos, roasted, peeled and chopped
- 1 tablespoon dried oregano
- 1 tsp fresh ground pepper
- 2 teaspoons ground cumin
- 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
- 2 bay leaves
- 1 bunch cilantro leaves, cleaned and chopped
- 3 stalk, Onions, young green, tops only
- 1 leek, chop the white part only
- 4 cups chicken stock
- Season the pork meat generously with salt and pepper.
- De-husk the tomatillo, boil, drain set aside in the food processer
- Add the cilantro and leek to the food processor w/ the tomatillo, blend
- Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides.
- Lift pork out of pan and place into the pot used for the pressure cooker
- Discard fat and place the garlic, onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
- Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the Sauteed vegetables, tomatillo sauce, and dried herbs to the meat, cover with the chicken stock in the pressure cooker pot
- Set it to Stew/ Soup mode and set for 1 hour-1.5 hours…Set it and Forget it!!!