Pork Chile Verde recipe will knock your socks off with delicious, seasonal Hatch chile peppers. This recipe is simple to make and it's paleo, gluten-free, and Whole30-friendly! Learn more in this post.
Prep the pork. Trim any excess fat off the pork, and cut it into 1-inch chunks. Put the pork in a medium bowl, and toss it with the salt, cumin, coriander, and pepper.
Sear the meat. Heat a large, deep-sided skillet or Dutch oven over medium-high, and melt the ghee. Add the pork and brown each side for about 2 minutes. You’re just trying to develop some color, not cook it all the way through. Remove the pork to a clean bowl while you cook the veggies.
Cook the veggies. Reduce the heat to medium, then add the onion, tomatillos, and chiles. Cook and stir for 5 to 7 minutes until the onions soften and turn translucent. Then, add the garlic and chicken broth, and put the pork back in the skillet. Stir to combine.
Simmer until tender. Bring this mixture to a boil, then reduce to a simmer. Cover and simmer for 1 hour. Remove the lid and simmer for 1 more hour, until the sauce has reduced a bit and the pork is very tender. Garnish with cilantro and serve.
If you can't find fresh Hatch chiles, don't worry! Use canned Hatch green chiles (mild or medium), two 4-ounce cans.
For the Instant Pot: Reduce the broth to 1/2 cup and cook on Manual (high) for 60 minutes. Let the pressure release naturally.
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