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Most of this country is in a deep freeze (not me!) right now, so I thought what better way to warm everyone up than a new soup recipe! Yes, yes, I know what you are thinking – isn’t pork chile verde already pretty much paleo/primal/whatever? Think again! Most pork chile verde is full of refined vegetable oils and shady meat. This paleo version is a healthier substitute. With the swap of a few different items (bone broth, especially) it makes this pork chile verde recipe extremely satisfying and incredibly filling.
Options for serving this paleo pork chile verde include – over cauliflower rice, with a massive amount of toppings (cilantro, onion, avocado, cabbage), in a mug, or however you’d like! This will also freeze quite easily, making it a perfect meal to make in bulk ahead of time then deep freeze a few quarts for whenever you want a hearty yet simple meal.
Hopefully some of you can use this pork chile verde recipe to warm up! Let us know in the comments if you made any modifications and as always please SHARE if you liked this recipe!
Here’s how to make it:
Cook Time: 3h
- 3 pounds pork shoulder, cubed
- 2 tablespoons cumin
- 2 tablespoons oregano
- 1 quart chicken bone broth
- 1 green bell pepper, chopped
- 2 anaheim peppers, chopped
- 4 jalapeno peppers, chopped
- 4 poblano peppers, chopped
- 1 bunch cilantro, chopped
- 1 head garlic
- 2 white onions, sliced
- 1 pound tomatillos, halved
- sea salt and pepper to taste
- Place half of the peppers and all of the tomatillos on a baking sheet and pop in the oven at 350 F. Roast for around 30-45 minutes or until the peppers start charring slightly.
- Saute the remaining peppers, onion and garlic on low heat until the onions begin to caramelize slightly and the garlic becomes browned.
- Use a high powered blender to combine all of the cooked ingredients. Pulse for a few seconds or blend until you reach the desired consistency of the soup. Some like it chunky.
- Cube the pork shoulder and sear on high about 1-2 minutes per side or until browned on the stove top in a cast iron skillet
- Combine the rest of the ingredients in a slow cooker and cook on low for 4-6 hours or until pork falls apart when you stick a fork in it. Chop onion, cabbage, cilantro, lime, avocado or whatever else you’d like for toppings.