May 12, 2020

Whole30 Pork Chili Verde From The Whole30 Friends & Family

Name: Whole30 Pork Chili Verde From The Whole30 Friends & Family
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 jalapeños; 6 tomatillos (husks removed and chopped (about 2 cups)); 1 16-ounce can roasted green chilies; ¼ cup fresh cilantro leaves (plus more for garnish); 1 tablespoon extra-virgin olive oil or avocado oil; 2 pounds Whole30-compatible pork tenderloin (cut into ½ -inch cubes); 4 cloves garlic (minced); 1 medium yellow onion (chopped); 1 pound Yukon Gold potatoes (chopped); 1 green bell pepper (chopped); 1 tablespoon ground cumin; ½ teaspoon salt; 1 ½ teaspoons Whole30-compatible chili powder; 1 teaspoon black pepper; 1 teaspoon dried oregano; 6 cups Whole30-compatible chicken broth; ¾ cup Whole30-compatible coconut milk

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This Whole30 Pork Chili Verde is one of our favorite recipes from The Whole30 Friends & Family. It’s meant to feed a crowd (the full recipe serves 10), so this recipe works great as a meal prep recipe or make-ahead meal. Make a big batch and freeze half, or cut the recipe in half to serve your family for one meal.

Try This: Whole30 Pork Chili Verde From The Whole30 Friends & Family

Prep Time 10

Cook Time 40

Total Time 50

Ingredients

For the sauce

2 jalapeños
6 tomatillos husks removed and chopped (about 2 cups)
1 16-ounce can roasted green chilies
¼ cup fresh cilantro leaves plus more for garnish

For the chili

1 tablespoon extra-virgin olive oil or avocado oil
2 pounds Whole30-compatible pork tenderloin cut into ½ -inch cubes
4 cloves garlic minced
1 medium yellow onion chopped
1 pound Yukon Gold potatoes chopped
1 green bell pepper chopped
1 tablespoon ground cumin
½ teaspoon salt
1 ½ teaspoons Whole30-compatible chili powder
1 teaspoon black pepper
1 teaspoon dried oregano
6 cups Whole30-compatible chicken broth
¾ cup Whole30-compatible coconut milk

Instructions

ADJUST the oven racks so one is about 6 inches from the broiler heat. Preheat the broiler. Line a small baking pan with foil.
MAKE the verde sauce: Cut the jalapeños in half; remove the seeds, if desired. Place the jalapeños, cut sides down, on the baking pan. Broil until charred, about 4 minutes. Place the jalapeños, tomatillos, green chilies, and cilantro in a blender. Cover and pulse until combined yet chunky.
MAKE the Chili Base: In a large pot over medium- high heat, heat the olive oil. Add the pork and cook until opaque, 5 to 7 minutes. Add the garlic, onion, potatoes, bell pepper, cumin, salt (if desired), chili powder, black pepper, and oregano. Cook, stirring, until the vegetables begin to soften, 6 to 7 minutes.
ADD the verde sauce and chicken broth to the pork mixture. Turn the heat to medium-high and bring to a gentle boil for 5 minutes. Turn the heat to low and simmer until the pork is cooked through and the potatoes are tender, about 30 minutes. Stir in the coconut milk.
TOP servings with cilantro.

Melissa Urban

Melissa Urban is an 8x New York Times bestselling author (including the instant bestseller, The New Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and two rescue doodles.