Shredded Pork Green Chili
- Number of Servings: 12
Ingredients
4 poblano peppers2 jalapeno peppers6 cloves of garlic12 tomatillos2 large onions1 pork tenderloin (approx 3 lbs)2 cartons (32 oz each) chicken stock/broth (I used one of each)honey to taste (approx 2-3 tbsp)fresh cilantro (big handful)smoky cumin (to taste, I was pretty liberal with this; maybe 6 tbsp)Extra Virgin Olive oil - approx 1 tbspsalt and pepper to tasteshredded cheddar for toppingcrushed tortilla chips (optional) for topping
Set Pork Loin in Crock pot w/ 1/2 cup water, and salt and pepper, and minced garlic. Cook on high 5 hours or low 9-11. Shred and set aside.
Roast poblano and jalapeno peppers under broiler for approx 15 mins till skins are charred. Remove and cover w/ saran wrap or tea towel and let cool. Once cooled, peel skin off and remove seeds. Set aside
In large pot, cook 6 cloves garlic (chopped) w/ 2 large red onions (chopped), and 12 tomatillos (chopped) in EVOO. Add dash of sea salt while cooking. Cook until onions translucent and tender (about 25 mins).
In food processor, mix vegtable mixture w/ peeled/seeded peppers, big handful of cilantro, honey, and cumin. process til smooth then return to pot.
Add chicken stock/broth, and all of the pork loin (shredded). Continue to cook to allow flavors to mix. Season w/ black pepper or more cumin to taste. Shouldn't need additional salt due to pork and chicken broth.
If needed, add cornstarch to thicken up to liking. Make sure you mix cornstarch w/ a little bit of cold water before adding to pot (if you add the cornstarch right into the hot stew/chili, it will clump up and not be effective).
Serve in bowls w/ crushed tortilla chips and shredded cheese.
Serving Size: 12 servings
Roast poblano and jalapeno peppers under broiler for approx 15 mins till skins are charred. Remove and cover w/ saran wrap or tea towel and let cool. Once cooled, peel skin off and remove seeds. Set aside
In large pot, cook 6 cloves garlic (chopped) w/ 2 large red onions (chopped), and 12 tomatillos (chopped) in EVOO. Add dash of sea salt while cooking. Cook until onions translucent and tender (about 25 mins).
In food processor, mix vegtable mixture w/ peeled/seeded peppers, big handful of cilantro, honey, and cumin. process til smooth then return to pot.
Add chicken stock/broth, and all of the pork loin (shredded). Continue to cook to allow flavors to mix. Season w/ black pepper or more cumin to taste. Shouldn't need additional salt due to pork and chicken broth.
If needed, add cornstarch to thicken up to liking. Make sure you mix cornstarch w/ a little bit of cold water before adding to pot (if you add the cornstarch right into the hot stew/chili, it will clump up and not be effective).
Serve in bowls w/ crushed tortilla chips and shredded cheese.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 331.9
- Total Fat: 14.6 g
- Cholesterol: 102.8 mg
- Sodium: 777.3 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 4.1 g
- Protein: 37.3 g
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