Paleo Pork Chili Verde

This paleo-friendly chili incorporates lean ground pork, green bell peppers, onions, spinach and tomatillos. The green vegetables provide[ a healthy dose of vitamin C. Often used in salsas, tomatillos taste like herbed lemons. Charring the bell peppers, onions and tomatillos imparts a wonderful smokiness to the chili.]

Total Time:
45 min
15 min
30 min

4 servings

  • 1 medium onion, halved
  • 1 pound tomatillos, husks removed and halved
  • 1 large green bell pepper, halved, seeded, stemmed and ribs removed
  • 1 teaspoon canola oil
  • 1 pound lean ground pork
  • 6 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 whole bay leaf
  • 3 cups baby spinach
  • Sea salt and freshly ground black pepper
  • 1/2 cup diced tomatoes
  • 2 sprigs fresh cilantro
Watch how to make this recipe.
  • Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside.

  • Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve.

Cook's Note: If you can't find tomatillos, use underripe tomatoes and 1 tablespoon lime juice in their place. Green tomatoes are best, but orange and light green or rock hard ones work as well.

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