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Recipes
Pork Chile Verde with Cilantro Rice
4 servings
about 1 1/2 hours total (Active 35 minutes)

Ingredients

  • 10–12 tomatillos (1 lb), coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 1 medium green bell pepper, coarsely chopped
  • ½ jalapeño pepper, finely chopped
  • 1 bunch fresh cilantro, coarsely chopped, divided
  • Zest/juice of 3 limes
  • 1 pork tenderloin (about 1 lb)
  • 2 teaspoons ground cumin
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 2 teaspoons canola oil, divided
  • 8 oz fresh prediced onions (1 ½ cups)
  • 1 (10-oz) bag frozen brown rice

Prep

    • Remove skin from tomatillos and rinse well; chop tomatillos (4 cups).
    • Chop garlic, bell pepper, ½ jalapeño pepper (½ teaspoon), and cilantro (1 cup).
    • Zest limes (3 teaspoons); squeeze for juice (2 tablespoons).
    • Cut pork into bite-size pieces (wash hands).

Steps

    1. Combine pork, cumin, ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon oil.
    2. Preheat large stock pot on medium-high 2–3 minutes. Place pork in pan; cook 2–3 minutes to brown.
    3. Place remaining 1 teaspoon oil in pan, then add onions, tomatillos, and garlic; cook 3–4 minutes or until onions are softened.
    4. Stir in lime zest and juice. Cover and reduce heat to medium-low; simmer 60–65 minutes or until pork is tender.
    5. Stir into pork: bell peppers, jalapeño peppers, and ½ cup cilantro. Cook 4–5 more minutes or until peppers are tender.
    6. Prepare rice in microwave following package instructions. Stir in remaining ½ cup cilantro and remaining ¼ teaspoon each salt and pepper. Serve pork over rice.

Amount per ¼ recipe serving: Calories 340, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 75mg, Sodium 270mg, Total Carb 36g, Fiber 6g, Sugars 10g, Protein 29g, Calc 6%, Vitamin A 10%, Vitamin C 90%, Iron 15%