Green Chili Pork

• Gluten free

• Meat

  • 1 1/2 lbs Pork, boneless slices ribs

• Produce

  • 3 (1 lb/450g poblano peppers
  • 1 tsp Chipotle pepper, ground
  • 1 cup Cilantro
  • 2 cloves Garlic
  • 1 Onion
  • 6 3/4 lb Tomatillos, wedges

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on rotinrice.com

Description

Ingredients

• 3 (1 lb/450g) poblano peppers
• 3 tbsp vegetable oil
• 1½ lbs (675g) boneless pork ribs, cut into slices
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tsp ground cumin
• 1 tsp ground chipotle pepper
• 6 (¾lb/340g) tomatillos, cut into wedges
• Salt to taste
• 1 cup (30g) cilantro, chopped

Directions

• Roast poblano peppers on the grill until peppers soften and skins blister. This should take about 15 minutesRemove and set aside. When cool enough to handle, remove charred skins and seeds. Cut into ½-inch strips.
• In a medium size, heat 2 tablespoons vegetable oil. Brown pork for about 4 to 5 minutes. Remove and set aside.
• Add remaining tablespoon of oil to pan. Saute garlic and onion until soft, about 2 minutes. Add poblano peppers, ground cumin, and ground chipotle pepper.
• Return pork to the pan, followed by ¾ cup (180ml) water. Bring it up to a boil, reduce heat, and allow it to simmer for 30 minutes.
• Add tomatillos and salt. Cover and continue to cook for another 15 minutes.
• Turn off heat. Add cilantro. Serve warm.