Keto Mexican Chile Verde

Keto Mexican Chile Verde

Made of tender pieces of pork simmered in a flavorful tomatillo and chile broth, this authentic Keto Mexican Chile Verde recipe is so amazingly delicious.

AuthorHolly CookCategory

Made of tender pieces of pork simmered in a flavorful tomatillo and chile broth, this authentic Keto Mexican Chile Verde recipe is so amazingly delicious.

Keto Mexican Chile Verde
Yields1 Serving
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins
For the chile verde
 (about 6 tomatillos) 12 ounces tomatillos, husked and rinsed
 3 jalapenos, stems removed
 2 large poblano peppers, stems removed
 1 serrano pepper, stem removed
 (about 2 cups) 2 medium onions, chopped
 1 tablespoon minced garlic
For the pork
 2 tablespoons cooking oil
 (cut into bite sized chunks) 2 1/2 pounds pork shoulder,
 salt and pepper, to taste
 1 ½ cups water
 2 tablespoons lime juice
  cup chopped cilantro
For the chile verde
1

With nonstick cooking spray/grease with oil, spray a baking sheet(large). On the baking sheet, place the serrano peppers, jalapenos, poblanos and tomatillos and place under broiler. For TEN minutes, broil on high, and over halfway through, turning the tomatillos and peppers.

2

From the broiler, remove the baking sheet and cover with aluminum foil/plastic wrap. For TEN minutes, let it sit. Uncover and from the peppers, remove as much of the skin as you can. At this point, if you don't want it too spicy, you can also remove the seeds from any of the peppers.

3

Into a large blender, add the garlic, peppers, onions and broiled tomatillos. Blend until it gets smooth. Until ready to use, set aside.

For the pork
4

Over medium-high heat, heat a large pot/dutch oven. First add in the cooking oil and then the pork. With salt and pepper, season generously. On all sides, sear the meat until it gets nicely browned.

5

Making sure to scrape the bottom of the pot with a wooden spoon, add the prepared chile verde and mix thoroughly so you get all the brown bits. Cover, reduce heat to simmer and for 2 to 3 hours, cook, until the pork is tender.

6

Add the cilantro, lime juice and water. Stir until it gets combined. Taste and (if necessary)season with more salt.

Ingredients

For the chile verde
 (about 6 tomatillos) 12 ounces tomatillos, husked and rinsed
 3 jalapenos, stems removed
 2 large poblano peppers, stems removed
 1 serrano pepper, stem removed
 (about 2 cups) 2 medium onions, chopped
 1 tablespoon minced garlic
For the pork
 2 tablespoons cooking oil
 (cut into bite sized chunks) 2 1/2 pounds pork shoulder,
 salt and pepper, to taste
 1 ½ cups water
 2 tablespoons lime juice
  cup chopped cilantro

Directions

For the chile verde
1

With nonstick cooking spray/grease with oil, spray a baking sheet(large). On the baking sheet, place the serrano peppers, jalapenos, poblanos and tomatillos and place under broiler. For TEN minutes, broil on high, and over halfway through, turning the tomatillos and peppers.

2

From the broiler, remove the baking sheet and cover with aluminum foil/plastic wrap. For TEN minutes, let it sit. Uncover and from the peppers, remove as much of the skin as you can. At this point, if you don't want it too spicy, you can also remove the seeds from any of the peppers.

3

Into a large blender, add the garlic, peppers, onions and broiled tomatillos. Blend until it gets smooth. Until ready to use, set aside.

For the pork
4

Over medium-high heat, heat a large pot/dutch oven. First add in the cooking oil and then the pork. With salt and pepper, season generously. On all sides, sear the meat until it gets nicely browned.

5

Making sure to scrape the bottom of the pot with a wooden spoon, add the prepared chile verde and mix thoroughly so you get all the brown bits. Cover, reduce heat to simmer and for 2 to 3 hours, cook, until the pork is tender.

6

Add the cilantro, lime juice and water. Stir until it gets combined. Taste and (if necessary)season with more salt.

Keto Mexican Chile Verde

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