Poblano Pork Chili Verde in the Skillet
My Poblano Pork Chili Verde is a traditional Mexican dish loaded with deep flavors from cumin, chipotle powder, and Mexican oregano. The pork turns out so tender and delicious, this is one recipe you'll want to make over and over again!
Phase 3, Maintenance | Serves 4
Prep time: 30 minutes | Total time: 1 hour 40 minutes
Ingredients
8 tomatillos, husked and rinsed well
4 poblano peppers, halved and seeded
3 Anaheim peppers, or Hatch green chilis, halved and seeded
3 jalapeños, halved and seeded
2 garlic cloves, unpeeled
1 small white onion, halved
1/2 cup fresh lime juice
1/4 cup fresh cilantro leaves
1/2 teaspoon sea salt
1 tablespoon olive oil
1 pound pork loin, cut into chunks
2 teaspoons dried Mexican (or regular) oregano
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1 cup chicken broth
2 cups cooked long-grain rice (switch with a Phase 3 grain or omit for Phase 3)
4 tablespoons red salsa
1 avocado, cubed
Directions
- Preheat the broiler. Line a rimmed baking sheet with parchment paper.
- Put the tomatillos and peppers on the prepared baking sheet, cut-sides up, and add the garlic. Broil until all the vegetables are very soft and charred, about 12 minutes, turning the tomatillos every 2 minutes. Remove the baking sheet from the oven. Put the peppers in a paper bag and roll it shut (this will help steam off the skins). When the peppers are cool enough to handle, peel off the skins (running the under cold water can make this easier—if you can't get it all off, that's okay). Transfer half the peppers and half the tomatillos, plus any juices from the pan, to a blender. Add half the onion. Squeeze the garlic cloves out to a blender. Add half the onion. Squeeze the garlic cloves out of their skins into the blender. Add the lime juice, cilantro, and salt. Blend until smooth. Coarsely chop the remaining peppers, tomatillos, and onion, keeping the onion separate.
- In a large skillet, heat the olive oil over medium heat. Add the pork loin, remaining onion, oregano, cumin, and chipotle powder. Sauté until the onion is soft and the pork loin is cooked through and lightly browned. Pour the blended pepper-tomatillo mixture, the chopped peppers and tomatillos, and the broth over the pork and mix to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. cover and cook, stirring frequently, for 20 minutes.
- Divide the rice among four bowls. Top each bowl with 1 tablespoon of the red salsa and mix it with the rice. Divide the pork mixture among the bowls, ladling it over the rice. Garnish with the avocado cubes and serve.
My Poblano Pork Chili Verde is a traditional Mexican dish loaded with deep flavors from cumin, chipotle powder, and Mexican oregano. The pork turns out so tender and delicious, this is one recipe you'll want to make over and over again!
Phase 3, Maintenance | Serves 4
Prep time: 30 minutes | Total time: 1 hour 40 minutes
Ingredients
8 tomatillos, husked and rinsed well
4 poblano peppers, halved and seeded
3 Anaheim peppers, or Hatch green chilis, halved and seeded
3 jalapeños, halved and seeded
2 garlic cloves, unpeeled
1 small white onion, halved
1/2 cup fresh lime juice
1/4 cup fresh cilantro leaves
1/2 teaspoon sea salt
1 tablespoon olive oil
1 pound pork loin, cut into chunks
2 teaspoons dried Mexican (or regular) oregano
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1 cup chicken broth
2 cups cooked long-grain rice (switch with a Phase 3 grain or omit for Phase 3)
4 tablespoons red salsa
1 avocado, cubed
Directions
- Preheat the broiler. Line a rimmed baking sheet with parchment paper.
- Put the tomatillos and peppers on the prepared baking sheet, cut-sides up, and add the garlic. Broil until all the vegetables are very soft and charred, about 12 minutes, turning the tomatillos every 2 minutes. Remove the baking sheet from the oven. Put the peppers in a paper bag and roll it shut (this will help steam off the skins). When the peppers are cool enough to handle, peel off the skins (running the under cold water can make this easier—if you can't get it all off, that's okay). Transfer half the peppers and half the tomatillos, plus any juices from the pan, to a blender. Add half the onion. Squeeze the garlic cloves out to a blender. Add half the onion. Squeeze the garlic cloves out of their skins into the blender. Add the lime juice, cilantro, and salt. Blend until smooth. Coarsely chop the remaining peppers, tomatillos, and onion, keeping the onion separate.
- In a large skillet, heat the olive oil over medium heat. Add the pork loin, remaining onion, oregano, cumin, and chipotle powder. Sauté until the onion is soft and the pork loin is cooked through and lightly browned. Pour the blended pepper-tomatillo mixture, the chopped peppers and tomatillos, and the broth over the pork and mix to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. cover and cook, stirring frequently, for 20 minutes.
- Divide the rice among four bowls. Top each bowl with 1 tablespoon of the red salsa and mix it with the rice. Divide the pork mixture among the bowls, ladling it over the rice. Garnish with the avocado cubes and serve.
