Slow-Braised Pork Chili Verde with Roasted Tomatillos

Ingredients

• 3 lbs pasture-raised pork shoulder, cut into 1.5-inch cubes
• 1.5 lbs fresh tomatillos, husked and halved
• 3 poblano peppers and 2 jalapeño peppers, halved and seeded
• 1 large onion and 6 cloves garlic
• 2 cups rich chicken bone broth
• 1 cup fresh cilantro, 1 tbsp cumin, 1.5 tsp sea salt

Step-by-Step Instructions

1. Step 1: Broil tomatillos, poblano peppers, jalapeños, onion, and garlic under high broiler for 8 minutes until charred and blistered.
2. Step 2: Transfer roasted vegetables to a blender with cilantro, cumin, and sea salt; blend into a smooth verde salsa.
3. Step 3: Season pork shoulder cubes with sea salt and brown in a Dutch oven with 1 tbsp ghee.
4. Step 4: Pour verde salsa and chicken bone broth over the pork; bring to a simmer.
5. Step 5: Cover and slow-braise in oven at 325°F (165°C) for 2.5 to 3 hours until pork is melt-in-your-mouth tender.
6. Step 6: Serve hot in bowls with sliced avocado and fresh lime wedges.

Nutritional Breakdown (Per Serving)