Paleo Chile Verde
Happy Wednesday Wishful Wonders!
It's almost the big day! Everyone getting ready? Well in all the hustle and bustle and Thanksgiving recipes that are flying around the inter webs, I thought you might like another option for an unconventional feast! Or just put this on your pinterest board and make it on a cold day :). I'm either making this Paleo Chile Verde or my Carnitas for Thanksgiving this year. Keeping it Paleo and simple. Having a nice side of Spanish cauliflower rice and a Paleo cheesecake too. I figure if I'm going out to Mississippi for Christmas I'll be doing plenty of indulging there! Fried pickles? Yes please :)
Extremely grateful for all the fans of Simply Paleo. In doing some reflecting, we've really come a long way. I feel like I have the best fans on the planet and am so thankful to be a part of our awesome Paleo community. Be sure and show some #paleolove over the holidays!
Savory crock pot chile verde. Just delicious all around!
Ingredients
- pork roast - 3-4 lbs, (shoulder/butt), cut in to one inch cubes
- tomatillos - 13
- cilantro - 1 bunch, stems removed
- garlic - 6 cloves
- chicken broth - 1 cup
- jalapeño - 1, diced
- white onion - 1, chopped
- coconut oil - 2 tbsp
- Salt and pep
Instructions
- Peel the tomatillos and cut them horizontally.
- Place the halved tomatillos face down (flat side) on a foiled baking sheet with the garlic cloves.
- Broil together for 7 minutes, shell the garlic and place in the blender.
- Add chicken broth, tomatillos, garlic and cilantro and blend (add more broth if necessary).
- Heat a pan with 2 tbsp coconut oil.
- Brown the pork for about 5 minutes, turning the pieces.
- Add everything to the crock pot, including the onions and salt and pepper to taste.
- Set on high for 4 hours.
- Serve with fresh avocado and home made coconut flour tortillas.
Notes
Live to Thrive,
Lauren
Add to Favourites