Chile Verde

We are loving this chile verde recipe lately. It's a great thing to keep on hand for those nights when a QUICK meal is needed!  I found it at Everyday Paleo.

Chile Verde

5 lb pork roast, cut into ½ inch cubes (can use chicken)

4 lbs tomatillos

4 cups chicken stock

1/4 cup coconut oil

1/2-1 yellow onion, diced

8 garlic cloves, minced

1 bunch cilantro

Juice from 2 lime

1-2 jalapeno

2 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon black pepper

Sea salt to taste

Cut meat into small cubes. Heat oil over medium high in a large cast iron pot and add the meat when oil is hot enough to sear.  Brown the meat for 4-5 minutes and remove and set aside.  Add the onions and garlic to the oil and drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down and add the cumin, paprika and black pepper to the onions and garlic and mix well.  Add the broth to the mixture and mix well, making sure to scrape the bottom of the pan.  Add the meat back and bring to a boil.  Turn down to low. 

While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).  Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.  Add to the pot and simmer for 2 to 2 ½ hours or until the meat is fall apart tender.  The sauce will thicken while cooking.