Print
Pressure Cooker Paleo Chile Verde recipe with roasted tomatillos, garlic, onion, and tender pieces of pork that melt in your mouth! it's Gluten Free and Whole30 too.

Easy Chile Verde {gluten free, paleo, whole30}

Easy Paleo Chile Verde recipe with roasted tomatillos, garlic, onion, and tender pieces of pork that melt in your mouth! it's Gluten Free and Whole30 too.
Course Chili
Cuisine American / Mexican
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 709 kcal
Author Noshtastic

Ingredients

  • 4.5 lb boneless Country Style pork ribs 2.04kg
  • 1 lb 6 oz tomatillos, husks removed 623g
  • 2 Anaheim peppers skinned, seeded and chopped.
  • 1 onion peeled and sliced
  • 6 cloves garlic peeled
  • olive oil
  • 1 cup gluten free chicken stock 250mls
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp ancho chili powder

Instructions

  1. *READ NOTES*
  2. Roast the Anaheim peppers over an open flame on your gas stove (see photo) or on your grill, use tongs to turn them so that they blacken all over.
  3. Once blackened you can put them in a bowl with cling wrap over the top of the bowl and the steam will help the blackened skin to peel off.
  4. Once you have peeled them remove the seeds and stem and add them to your food processor or blender.
  5. Peel the tomatillos and if they are sticky you can rinse each one a little bit.
  6. Half the tomatillos and place them into a large bowl with the onion slices and garlic, toss with about a tablespoon of olive oil so that they are coated and place on a baking sheet. I lined mine with parchment for easy clean up and so that they don't stick.
  7. cook under the broiler for ten minutes or more until they get a little toasted on top, you will need to watch closely so that they don't burn, you don't want them blackened like the chili!
  8. Add the broiled tomatillos, onions and garlic into your food processor with the peeled and chopped Anaheim peppers and blend to make the sauce.
  9. Preheat your oven to 325F
  10. While the oven is warming cut the pork into small cubes and brown in batches in your dutch oven.
  11. Once the meat has all been browned add it back to the pan with the chili verde sauce, chicken broth, salt, pepper and ancho chili powder.
  12. Cook it covered in the oven at 325F for about 1.5 - 2hrs or until meat is tender.
  13. I like to serve it with flatbread or over rice.

Recipe Notes

1. You will need a food processor or blender to puree the tomatillos for the sauce and you will also need a large oven proof heavy bottomed pan (like a Dutch Oven) to cook the chili in.
2. This chile recipe is not particularly hot so if you want to make it hotter you could add a couple of seeded fresh Jalapenos (or hotter chilis if you're game!) to the food processor with the tomatillo sauce, or simply add some hot sauce or extra chili powder. My family will not eat it if it's very hot so my recipe reflects that.

3. ANAHEIM PEPPER SUBSTITUTIONS

Anaheim Peppers are regional and may not always be available in your area. Sometimes they are called New Mexico Peppers so you could look for those. Poblano peppers (they are long, skinny, and green) will work instead and they should be more widely available

Nutrition Facts
Easy Chile Verde {gluten free, paleo, whole30}
Amount Per Serving
Calories 709 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 8g50%
Cholesterol 252mg84%
Sodium 729mg32%
Potassium 1447mg41%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 68g136%
Vitamin A 245IU5%
Vitamin C 16.7mg20%
Calcium 92mg9%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.