Pork Chili Verde
A fresh, easy, light version of chili verde. Gluten and grain free. Intense fresh flavors and very low in calories. Morsels of pork are always tender in this dish and if you need something versatile for your carb lovers, let them have it with some fresh tortillas or over rice."This was so good! It was packed with flavor and just enough spice. My picky husband liked it so much that he asked me to save the "juice" part of it to put over his breakfast eggs. I didn't have pasilla chili's so I went online and found that poblano peppers can be substituted for pasilla chili's." - colnhausen
Yield: 4 Servings Ready in 40 minutes
200 people trying soon
|2 tolive oil|
|3 tablespoonalmond flour|
|1 tablespoonancho chili powder|
|1 poundpork tenderloin|
|2 cupstomatillos; fresh and chopped well|
|1 3/4 cupchicken broth|
|1/2 pasilla chile; roasted, peeled, and chopped|
|1 jalapeno pepper; seeded and chopped|
Pork Chili Verde Preparation
Trim pork tenderloin of fat and cut into 1/2 - 3/4 inch cubes. Place cubes in a plastic bag and sprinkle almond flour and ancho chile powder in bag. Shake to coat well. Heat olive oil in skillet and saute pork until browned (about 5 min). Stir in remaining flour mixture and cook another 30 seconds. Stir in tomatillos, chicken broth, chile, and jalapeno pepper. Bring to a simmer over medium heat. Cook 15-20 minutes until tomatillos are completely softened and tender. Stir in scallions, cilantro, and tequila and salt to taste. Cook another 1-2 minutes and serve.
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