Keto Pork Chili verde
Ingredients:
Delightful Mercury White Wine
2.5 lbs Pork Shoulder/Butt - cut into large cubes, trimmed
2-4 Tbsp Avocado, Olive Oil 1 head (about 2 lbs) cauliflower, chopped
5-6 large Poblano Peppers - quartered, seeds removed
4 large Serrano or Jalapeno peppers - seeds removed
2 large onions - chopped
1 bunch Cilantro - reserve a little for garnish
1 cup lime juice
5 whole cloves of Garlic
2 lbs Tomatillos - unwrapped, rinsed and chopped
1 1/2 Tbsp Kosher Salt
1 1/2 Tbsp Pepper
1 1/2 Tbsp Cayanne Pepper
1 1/2 Tbsp Chipolte Pepper
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 1/2 Tbsp Cumin
2 Quarts Roasted Chicken Stock
Directions: or watch the youtube video!
In your blender or food processor, add the Poblanos, Serranos, Onions, Cilantro, Lime Juice, Garlic cloves and Tomatillos... add a little of the Chicken Stock then blend until smooth... you may have to do it in batches depending on the size of your machine.
Now, in a large bowl, add your pork cubes with the Salt, Pepper, Cayanne, Chipolte, Onion Powder, Garlic Powder and Cumin... toss to coat the meat evenly.
Place your large Dutch Oven or similar on the stove top on medium heat, add the oil and braise the seasoned pork... do it in batches so as not to over-crowd the pan. Add about a 1/2 cup of the Chicken Stock and braise... then toward the end as all the meat is browned nicely, use a little White Wine to de-glaze the pot to get all the crispy bits of goodness, but BE CAREFUL! The alcohol in the wine can cause a major flare-up... always have the cover of the pot near to cover just in case.
Once all the meat is browned, turn up the heat and add in your blended veggies and the rest of the Chicken Stock. DO NOT ADD THE CAULIFLOWER JUST YET! It can get too soft!
Once boiling, reduce the heat and simmer OR place in a 275° oven. Check how it's doing in about an hour and a half. The meat will still be a holding together pretty well at this point. Add the chopped Cauliflower. Continue to simmer/bake for another hour and a half.
At this point your meat will be fall-apart tender and the flavors will be beautifully melded together.
Ladle into bowls, and I like to garnish with Sour Cream, Cheese, Raw Onions and Cilantro. Add your favorite salsa if you'd like for an extra kick of flavor! Enjoy!
This also freezes wonderfully so you can make this for two, then save the rest for another quick meal =)