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.

Category: Main Dish

Cuisine: Mexican

11 review 
Ready in 40 minutes
by Janine_Hill

Ingredients

2 t olive oil

3 tablespoon almond flour

1 tablespoon ancho chili powder

1 pound pork tenderloin

2 cups tomatillos fresh and chopped well

1 3/4 cup chicken broth

1/2 pasilla chile roasted, peeled, and chopped

1 jalapeno pepper seeded and chopped

1/2 cup scallions

1/2 cup cilantro

2 tablespoon tequila

1/2 t Salt


Directions

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.

Reviews


josephbrower

Easy and good. My husband thought it was better than most Mexican restaurants.

rschrenk

I've made the recipe twice, once with canned tomatillos and once with fresh - fresh is better, but both were excellent. I love the tangy flavor. This will be a regular I'm my rotation.

gleytch

Very good. Added cumin, garlic and some corn meal to thicken a bit. Only used half jalapeño and it was just spicy enough for my family. Kids actually ate it. Thanks!

1sillypizza

Good

Jay098

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