Last week we shared our carnitas stuffed sweet potatoes recipe and everyone has been loving it so much that we wanted to share another favorite! This recipe is just as simple (crock pot for the win) and is also super versatile. Our favorite way to eat pulled pork chile verde is in tacos or stuffed into a perfectly ripe avocado. Sometimes we make burrito bowls using romaine and rice as a base. Add greek yogurt or sour cream on top if you can tolerate dairy. YUM!
Prep time: 15 minutes | Cook time: 8 hours | Total time: 8 hours 15 minutes | Serves: 4- 6
- 1 cup chicken bone broth
- Juice from one lime
- Zest from one lime (about 1 tsp)
- 1 medium onion, chopped
- 6 large garlic cloves, minced
- 1 jalapeno, seeded & chopped
- 2 poblano peppers, seeded & chopped
- 1 lb tomatillos, husked & quartered
- 3- 3.5 lbs pork butt or shoulder
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 TBSP ground cumin
- 1 tsp dried oregano
- 1/2 cup fresh cilantro, roughly chopped
- optional toppings: fresh cilantro, red onion, plain greek yogurt or sour cream.
- Lightly grease crock pot with coconut oil. Set temperature to low.
- Pour chicken broth, lime juice, and zest into the crock pot. Add onion, garlic, jalapeno, poblano peppers, and tomatillos.
- Season both sides of the pork with salt, pepper, cumin, and oregano. Place on top of the onion, pepper, and broth mixture in the crock pot.
- Put the lid on the crock pot and let cook for 8 hours on low.
- Turn the crock pot off after 8 hours. Remove the pork and place in a large dish. Use a fork to shred the pork. Leave the liquid and peppers in the crock pot until the next step.
- Pour the liquid and ingredients from the crock pot into a blender. Add 1/2 cup of fresh cilantro. Blend until it resembles a smooth salsa. Stir 1- 2 cups of the salsa into the pulled pork.
- Slice an avocado in half lengthwise and discard the pit. Stuff the pulled pork chile verde into each half of the avocado. Top with more fresh cilantro, sour cream, greek yogurt, red onion, or eat as is- Enjoy!