Pork Chili Verde

This is a pretty basic pork green chili recipe, and it's astonishingly good!  You can use it for low-carb stuff, (over eggs, in a bowl, etc.), or for the normies, make it into a burrito, put in a taco, put it on nachos, etc.

One of my favorite low-carb applications for green chili, an omelet filled with and then smothered in, and then topped with shredded cheddar cheese.  (And not pictured here, some finely chopped, possibly sauteed onions)

Notes:

There's a guy where I live that brings a truckload of hatch chiles from New Mexico a few times a year and roasts and sells them in an empty parking lot 25 lbs. at a time, he sells a "hot" and "mild" variety (guess which one I buy).  They're incredible.  By the time I get them home they've steamed in the bag long enough that they're ready to peel the charred skin off.  Then I'll separate and vacuum seal them into portion-ready bags and freeze them.

If no such guy lives in your town, sometimes your local grocery store might have a day where they do the same thing, you just buy the box of chiles in the store and they'll have someone roasting them outside.  Or you could just buy some Anaheim, Hatch, Poblano, or whatever similar chiles are available to you, and you can roast them over your own fire, on your stove or an outdoor grill.  I've heard it works pretty well in an air-fryer.  Or you could just broil them the same way we're going to broil the tomatillos here.  Whatever gets some blistering and char on them.

Ingredients: 

• 3 (ish) lbs., I had 3.5 here) pork, fat trimmed (a little fat is ok) and cut into small cubes.  I used a mix here of boneless country-style pork ribs and chops, (it was what was on sale today).  You could cut up a pork shoulder roast or loin, or whatever you have available.
•  Avocado oil
• 1 large onion, diced
• Garlic, minced.  (maybe 4 good sized cloves)
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 3 cups chicken broth (I really don't hate broth made from Knorr bouillon, and it's something that I always have on hand, and I tend to often not have canned or boxed broth handy.)
• 2 lbs. tomatillos, husks removed
• 3 Jalapenos
• Hatch (or other) chiles..  see note above.  I used already roasted Hatch chiles here.  Canned would be ok too.  I'd guess there was somewhere around 12 oz of already-roasted chiles here.  If you're starting from fresh, maybe 4 or 5 good size Poblanos or Anaheims. 
• 1/2 cup roughly chopped cilantro
• salt/pepper to taste

Directions:

• Heat a little avocado oil in a pan, and cook your pork until it picks up some browning, like this.  Work in batches so you don't overcrowd the pan.  Even this was probably too much, I should have put less in there, but it eventually got browned.

• Remove the pork from the pan, add a bit more oil, and cook your onion.  After it's sauteed for a while, add the garlic.
• Add 3 cups of chicken broth, the pork, cumin and oregano, cover, and simmer for 1.5 hours.

This is my idea of a steamy photograph!

• Roast (or broil) the tomatillos, jalapenos, and other chiles if you're working with fresh.
• I used the broiler here, and it worked out great.  If your tomatillos are big, you might cut them in half.  These were on the small side so I broiled the whole and just turned them a couple times.
• Seed the jalapenos if you want to... I leave mine in.

• Blend!
• Blend the tomatillos, cilantro, jalapenos, and other chiles together.  I didn't go too crazy, no need to make it in a complete puree.

• After the pork has simmers for 1.5 hours, add the blended tomatillos/chiles into the pot, and simmer for another 30 minutes.

• Season to taste with salt/pepper.  If you used bouillon, you might not need as much salt here.
• If the pork isn't really tender yet, you could cover it and keep simmering for another hour or until it is.
• This is fantastic over eggs for breakfast, or rolled into a carb balance tortilla and then smothered with onions, more green chili and cheese.  (see photo at the very top).