Pulled Pork Chili Verde

All I can say is yummm! This is a different take on chili (with no beans) that I found absolutely delicious! Hope you enjoy it as much as I do! Enjoy with a dollop of sour cream and tortilla chips or use as a taco filling.

Step: 1

Preheat an oven to 350 degrees F (175 degrees C).

Step: 2

Cut off about 1/4 inch the top of the head of garlic to expose the cloves. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil; place on a baking sheet.

Step: 3

Bake in preheated oven until cloves are tender and browned, about 45 minutes. Remove garlic from the oven and cool until easily handled, about 15 minutes. Squeeze out cloves and chop.

Step: 4

Preheat the oven’s broiler. Line a baking sheet with aluminum foil.

Step: 5

Place tomatillos, green bell peppers, Anaheim chile peppers, jalapeno peppers, and sweet banana peppers, cut-sides down, onto the lined baking sheet.

Step: 6

Cook under the preheated broiler until the skin of the tomatillos and peppers has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow tomatillos and peppers to steam as they cool, about 10 minutes. Remove and discard skins.

Step: 7

Transfer peeled tomatillos and peppers to a blender or food processor; blend into a smooth green sauce.

Step: 8

Heat olive oil in a large pot over medium heat. Add onions and celery; cook and stir until onions are glistening, about 5 minutes. Add chopped roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 1 cup chicken stock; bring to a simmer.

Step: 9

Stir green sauce mixture into the pot. Add coconut milk. Bring to a boil; reduce heat and simmer. Cook until chili thickens, about 30 minutes. Stir in chicken stock and continue cooking until chili reaches desired consistency, 30 to 90 minutes.

Per Serving: 357 calories; protein 25.3g; carbohydrates 24.4g; fat 18.5g; cholesterol 67.7mg; sodium 871.3mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.