Description
This keto chili verde is deliciously flavorful and easy to make, perfect for a low-carb meal.
Ingredients
Scale
- 2 pounds pork shoulder, cut into chunks
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups tomatillos, husked and quartered
- 2 jalapeños, diced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups chicken broth
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add pork and brown on all sides.
- Add onion and garlic, cooking until softened.
- Stir in tomatillos, jalapeños, cumin, and oregano.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer for at least 1 hour or until pork is tender.
- Shred pork in the pot, stir in cilantro, and adjust seasoning as necessary.
- Serve hot.
Notes
- For extra flavor, use smoked paprika.
- Top with avocado or cheese for serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg