Gluten Free Pork Verde - Alive Culinary Coaching

Gluten Free Pork Verde

November 6, 2017

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Ingredients

For Step 1:

Tomatillos or a large can of tomatillos

1 large onion or 2 small onions

5 unpeeled cloves of garlic

1-2 serrano chilies (These chilies are mild. Taste them before adding them to your salsa.)

oil (grapeseed or avacado oil are recommended for high temps)

Salt & Pepper

For Step 2:

4 oz. (1 can) chopped green chilies

1/4 cup chopped fresh cilantro or 1/2 tsp. ground coriander

1 tsp ground cumin

1 tsp dried oregano leaves

The juice of 1/2 - 1 lime (I love the zip the juice of 1 whole lime adds)

1/2 cup unsalted chicken stock (Kitchen Basics Stock is GF & does not contain MSG or Yeast Extract)

For Step 3:

3 lbs fresh boneless pork butt

Directions

Step 1

Roast the tomatillos, garlic, onion, and serrano chilies

Turn oven to the boiler 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 into 8ths 1 large onion or into 4ths for 2 small onions.

Place the tomatillos, unpeeled garlic cloves, serrano chilies, and onions on a foil lined baking sheet.

Toss with a light coating of oil. Season with salt and pepper to taste.

Place on the top rack of your oven, directly under the boiler. 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.

Step 2

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 all ingredients for step 2 with salt & pepper to taste.

Puree until your salsa is the consistency you prefer.

Step 3

Prepare the meat. Coat 3 lbs fresh boneless pork butt with salt and pepper. You have 2 options. There is a subtle difference in taste of the finished product.

OPTION 1: Salt and pepper the roast. Place it in a large crockpot. Pour your salsa over the top. Cover and cook on high for 4-6 hours. Low for 8. 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. Combine all of your ingredients in the crockpot. 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.

If you do not have a food processor or blender:

Finely chop your roasted onion, garlic, and chili.

Add roasted tomatillos and all other ingredients to a gallon zip-loc bag. Seal it. Place it in another bag. Seal it. Mush it all together until it is the consistency of salsa.

If you are using canned tomatillos these will need to be finely chopped before adding them to the zip-loc bag.

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