Easy Chile Verde (gluten free, paleo, whole30

• Gluten free
• Paleo

• Produce

  • 6 cloves Garlic
  • 1 Onion
  • 2 3/4 lb Tomatillos

• Canned Goods

  • 1 cup Chicken stock, gluten free

• Baking & Spices

  • 1 tsp Ancho chili powder
  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

Found on noshtastic.com

Description

Ingredients

• 4.5lb pork ribs (country style, no bones) cut into cubes, or use pork butt/shoulder.
• 1lb 6oz (625g approx.) tomatillos, husks removed
• 2 anaheim peppers, skinned, seeded and chopped.
• 1 onion, peeled and sliced
• 6 cloves garlic, peeled
• olive oil
• 1 cup (250mls)gluten free chicken stock
• 1 tsp salt
• 1 tsp pepper
• 1 tsp ancho chili powder

Directions

• *READ NOTES*
• Roast the Anaheim peppers over an open flame on your gas stove (see photo) or on your grill, use tongs to turn them so that they blacken all over.
• Once blackened you can put them in a bowl with cling wrap over the top of the bowl and the steam will help the blackened skin to peel off.
• Once you have peeled them remove the seeds and stem and add them to your food processor or blender.
• Peel the tomatillos and if they are sticky you can rinse each one a little bit.
• Half the tomatillos and place them into a large bowl with the onion slices and garlic, toss with about a tablespoon of olive oil so that they are coated and place on a baking sheet. I lined mine with parchment for easy clean up and so that they dont stick.
• cook under the broiler for ten minutes or more until they get a little toasted on top, you will need to watch closely so that they dont burn, you dont want them blackened like the chili!
• Add the broiled tomatillos, onions and garlic into your food processor with the peeled and chopped Anaheim peppers and blend to make the sauce.
• Preheat your oven to 325F
• While the oven is warming cut the pork into small cubes and brown in batches in your dutch oven.
• Once the meat has all been browned add it back to the pan with the chili verde sauce, chicken broth, salt, pepper and ancho chili powder.
• Cook it covered in the oven at 325F for about 1.5 - 2hrs or until meat is tender.
• I like to serve it with flatbread or over rice.