Welcome to Alive Culinary Coaching, gluten free living at its best! I am so happy you stopped by! Come back often for: deliciously simple gluten free, lactose free recipes that are sure to have your family saying, “This can’t be gluten free!”. Our blog will also include no nonsense tips and tricks that will make living gluten free a breeze. For our first post we have included an all-time family favorite recipe, Gluten Free Pork Verde. Your family will think you ordered-in from your favorite Mexican Restaurant. They’ll never believe it’s gluten, lactose, additive, preservative, and GMO free! Let’s bring your family together around the dinner table! I would love to hear from you. Please let me know what you think. I will be happy to answer any questions you may have. Happy Eating!
Roast the tomatillos, garlic, onion and serrano chilies
-Turn oven to the Broiler setting to preheat
-Remove the papery husk from the tomatillos. Rinse well. OR
use a large can of tomatillos (if using canned do not roast these)
-Peel and cut 1 LARGE onion into 8ths, or 2 small onions into 4ths
-5 unpeeled cloves of garlic
-1-2 serrano chilies *These chilies are mild. Taste them before adding them to your salsa.
-Place all of the above fresh ingredients on a foil lined baking sheet (see picture)
-Toss with a light coating of oil (grapeseed or avocado oil are recommended for high temps)
-Season with salt and pepper to taste
-Place on the top rack of your oven, directly under the broiler.
Cook until lightly charred, 4-6 minutes (Keep a close eye on them). Remove.
Turn everything over. Place back in the oven.
Cook until lightly charred, 4-6 minutes (Keep a close eye on them).
Remove. Let cool enough to safely handle.
Puree all of your ingredients
-Place tomatillos, skin and all into a blender or food processor. (If you have neither see below)
-Remove skin from the roasted garlic cloves. Add to tomatillos.
-Using a knife split the chili from stem to bottom. Remove the stem. Spread open.
Gently run your knife from top to bottom to remove the seeds and the ribs.
(These contain most of the heat) Wash your hands thoroughly after handling.
-Taste the chili to decide just how much heat you would like to add to your dish. Add.
-Add 1 can (4oz) chopped green chilies (GF Brands:Ortega, La Victoria)
-1/4 c chopped fresh cilantro
-1 tsp ground cumin
-1 tsp dried oregano leaves
-The juice of ½-1 lime. (I love the zip, the juice of 1 whole lime adds.)
-1/2 c unsalted chicken stock (Kitchen Basics Stock is GF & does not contain MSG or Yeast Extract)
–Salt & Pepper to taste
Puree until your salsa is the consistency you prefer.
Prepare the meat
3 lbs fresh boneless pork butt, Coat with salt and pepper
You have 2 options. There is a subtle difference in the taste of the finished product.
*Option 1: Salt and pepper the roast. Place it in a large crock pot. Pour your salsa over the top. Cover and cook on high for 4-6 hours or low for 8 hours. Remove the lid for the last 30-minutes to 1 hour to allow the sauce to slightly thicken.
Cook until pork is falling apart.
*Option 2: Cut the roast into 1 ½ in. cubes or chunks. Salt & pepper. Add 2 tablespoons of cooking oil to the skillet, over medium heat. Add pork (do not crowd it in the pan). Brown on all sides. Remove. Repeat until all pieces have been browned. When using this option the sauce is more like a gravy than a sauce.
Combine all of your ingredients in the crock pot. Cover and cook on low for 5 hours or until pork falls apart when you touch it with a fork.
Serve over quinoa or rice.