Pork Chile Verde with Red Chile Salsa - PCOS-Friendly Recipe
This Pork Chile Verde with Red Chile Salsa is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3 cups (or more) chicken broth, divided
- 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
- 1 bunch green onions, coarsely chopped
- 1 1/2 cups (packed) fresh cilantro with tender stems
- Olive oil
- 6 garlic cloves, peeled
- 1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
- 1 large onion, chopped (about 2 cups)
- 1 tablespoon cumin seeds
- 3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
- 2 teaspoons dried oregano (preferably Mexican)
- 1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
- Fresh cilantro
- Red chile salsa
- Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.
Instructions
- Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
- Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
- Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
- Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.
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Frequently Asked Questions
Yes, this Pork Chile Verde with Red Chile Salsa recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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