Summer is the perfect time to break out the grill for this Roasted Pork Chili Verde. Grilling off your tomatillos and peppers before throwing them into the pot adds a delicious depth of flavor. Oregano and cumin round it out for a true south of the border flare. And our Collagen Proteins help to balance out the proteins found in the pulled pork. Serve over top of rice, scrambled eggs, caulirice, or alongside a big bowl of chips.
Roasted Pork Chili Verde
Yields: 4-6 servings
2 lb. tomatillos
3 large poblano peppers
1 medium onion, chopped
3 cloves of garlic, minced
½ tsp. dried oregano
1 tsp. ground cumin
2 c. broth or stock of choice
½ tsp. sea salt
½ tsp. black pepper
2 lb. shredded pork (chicken works will too)
½ c. chopped cilantro
High-heat cooking oil
Optional to garnish: fresh lime, avocado, or crumbled cotija cheese
Preheat a grill to medium high heat.
Peel the husks from the tomatillos and wash them well with a fruit & veggie wash to remove the stickiness (scrubbing with diluted apple cider vinegar works, as well). Slice the tomatillos in half and place them to a large bowl. Add the whole poblanos and jalapeño. Drizzle in a high-heat cooking oil to coat everything well and season generously with sea salt and pepper.
Grill the tomatillos and peppers until charred. Ensure that the peppers are blackened on all sides for easier removal of the skins. Allow the peppers to cool until they can be handled. With the help of a clean dish towel, remove the skins from the peppers and scrape the seeds from the insides (if you like a lot of heat in your food, you can keep the seeds in the chili).
While the tomatillos and peppers are resting, heat a large sauce pot over medium heat and grease lightly with a high-heat cooking oil. Cook the onions until softened, about 5 minutes. Add the minced garlic, oregano, and cumin and cook until fragrant, about 1 minute. Add the broth, sea salt, pepper, the reserved tomatillos and peeled peppers. Bring the sauce to a simmer, reduce the heat to medium low, and cover and cook for 10 minutes.
Take the chili off of the heat. With an immersion blender (or using caution with a regular blender in batches), puree the chili sauce to the consistency of your liking. Add in the shredded pork and chopped cilantro.
To serve with Vital Proteins Collagen Proteins, first add the desired about into cold liquid (about 2 tablespoons to ¼ c. filtered water or broth), then add it into the hot chili verde and stir to dissolve. For use with Vital Proteins Collagen Peptides, simply add the peptides directly into the chili and stir to dissolve.
Enjoy immediately with garnishes of your choice.