Paleo Low Carb Pork Chile Verde Recipes

PALEO PORK CHILI VERDE

Paleo Pork Chili Verde image

This paleo-friendly chili incorporates lean ground pork, green bell peppers, onions, spinach and tomatillos. The green vegetables provide a healthy dose of vitamin C. Often used in salsas, tomatillos taste like herbed lemons. Charring the bell peppers, onions and tomatillos imparts a wonderful smokiness to the chili.

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 medium onion, halved
1 pound tomatillos, husks removed and halved
1 large green bell pepper, halved, seeded, stemmed and ribs removed
1 large green bell pepper, halved, seeded, stemmed and ribs removed
1 teaspoon canola oil
1 pound lean ground pork
6 cloves garlic, minced
1/2 teaspoon dried oregano
1 whole bay leaf
3 cups baby spinach
Sea salt and freshly ground black pepper
1/2 cup diced tomatoes
2 sprigs fresh cilantro

Steps:

Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside. Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve.

Nutrition Facts : Calories 263 calorie, Fat 12.5 grams, SaturatedFat 4.1 grams, Cholesterol 84 milligrams, Sodium 83 milligrams, Carbohydrate 14 grams, Fiber 4.2 grams, Protein 24.9 grams, Sugar 3 grams

PALEO LOW CARB PORK CHILE VERDE

PALEO LOW CARB PORK CHILE VERDE image

Categories Soup/Stew Pork Low Carb Wheat/Gluten-Free Healthy Simmer

Yield 8 bowls

Number Of Ingredients 11

Ingredients

4 lbs pork loin roast cut into stew sized chunks
1 box Imagine chicken broth
2 pounds tomatillos, husked, rinsed, cut into 1/2 inch wedges
1.5 cup cilantro with some stems
Coconut oil (or olive)
6 garlic cloves
1 large yellow onion, diced
1 tblsp cumin seeds
3 charred diced jalapeno peppers (with seeds taken out)
Oregano
1 lime

Steps:

1. Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside. 2. Pour Coconut oil into large pot over medium high heat. 3. Cook pork until browned on all sides and most of liquid is gone from the pan. Put pork in a bowl. 4. In the same pan, sautee the onions til tender and liquid mostly gone. Add cumin and cook a couple more minutes. Add tomatillos and jalapenos and cook until they start to brown. 5. Add pork, rest of chicken broth, salsa verde, juice of 1 lime, and oregano to pot. 6. Cover and cook for 2+ hours, until pork is falling apart and liquid is down to a manageable level. Shred pork with spatula/fork. Salt and pepper to taste. 7. Serve over vegetables of your choice.

PALEO PORK CHILI VERDE

Paleo Pork Chili Verde image

© 2014 Turner Broadcasting System, Inc. All rights reserved. This paleo-friendly chili incorporates lean ground pork, green bell peppers, onions, spinach and tomatillos. The green vegetables provide a healthy dose of vitamin C. Often used in salsas, tomatillos taste like herbed lemons. Charring the bell peppers, onions and tomatillos imparts a wonderful smokiness to the chili.

Provided by Turner Broadcasting

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion, halved
1 lb tomatillo, husks removed and halved
1 large green bell pepper, halved, seeded, stemmed and ribs removed
1 teaspoon canola oil
1 lb ground lean pork
6 garlic cloves, minced
1/2 teaspoon dried oregano
1 whole bay leaf
3 cups Baby Spinach
sea salt & freshly ground black pepper
1/2 cup diced tomato
2 sprigs fresh cilantro

Steps:

Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside.
Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve.
Cook's Notes: If you can't find tomatillos, use underripe tomatoes and 1 tablespoon lime juice in their place. Green tomatoes are best, but orange and light green or rock hard ones work.

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