Recipe Details
Ingredients
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2tablespoonsvegetable oil
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2poundsboneless pork shoulder, cut into 2-inch pieces
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1yellow onion, diced
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2teaspoonskosher salt, or to taste, divided
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2teaspoonsdried oregano
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2teaspoonsground cumin
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½teaspoonground coriander
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¼teaspooncayenne pepper
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10fresh tomatillos, removed from husks and rinsed
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3jalapeño chile peppers, seeded
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1poblano chile pepper, seeded
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6clovespeeled garlic
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½cuppacked cilantro leaves
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2 ½cupschicken stock, or as needed
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1bay leaf
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1 ½poundsYukon Gold potatoes, quartered
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freshly ground black pepper to taste
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¼cupsour cream
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1/2cuppickled red onions (Optional)
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1tablespoonchopped fresh cilantro
Cooking Directions
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Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.
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Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.
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Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.
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Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.
Chef’s Note
Regarding the pickled red onions on top of my chili, I was going to save this for a video, but they’re so simple to make that I’ll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Let sit overnight in your fridge, and the next day, you’ll be looking at one of the most gorgeous garnishes ever.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories513 | |
% Daily Value * | |
Total Fat 31g |
40% |
Saturated Fat 10g |
52% |
Cholesterol 109mg |
36% |
Sodium 517mg |
22% |
Total Carbohydrate 28g |
10% |
Dietary Fiber 4g |
15% |
Total Sugars 5g |
|
Protein 32g |
63% |
Vitamin C 23mg |
26% |
Calcium 84mg |
6% |
Iron 4mg |
21% |
Potassium 1121mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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