Serving suggestion

I’m sure you’ve noticed by now that I love to cook, and those of you on the challenge can surely recognize how helpful that is when eating Paleo. It also helps when you find some recipe sites where you find you share the same tastes as the chef and I stumbled across one a little while ago. Previously I posted on the recipe for oven-roasted chicken that I found and it was extremely good. So when I saw a recipe for pork chili verde, my interest was piqued and after making it, I was not disappointed!

Ingredients:

• 1 large pork butt roast (I used a 3½ lb. roast, but a 5 lb. would have been ideal)
• ½ tsp ground cumin
• ½ tsp fennel seed
• 15 tomatillos
• 1 large onion, quartered
• 5 cloves of garlic, peeled
• 4 jalapenos, stems removed but left whole
• 2 limes
• 1 bunch cilantro
• For serving: diced avocado, sliced radish, lime wedges

Directions:

Preheat oven to 325. In a Dutch oven, heat a couple tablespoons of oil over high heat. Pat the pork dry and season all over with salt, pepper, cumin, and fennel. Brown on all sides until golden, about 3-4 minutes per side. Leave the pork in the pan, fat side up. Scatter tomatillos, onion, garlic, and jalapenos around the sides, and toss them around so they get some pork fat on them. Squeeze two limes over the whole thing. Cover and pop in the oven for 2-3 hours, till the meat is ultra-tender and falls apart when you poke it with tongs.

Take the meat out and put it on a plate. Grab the cilantro leaves in one hand and the stems in the other and twist to separate. Add the leaves to the pot and discard the stems.

Now. If you have an immersion blender, use that to blend the vegetables together. If you have a regular blender, blend the vegetables VERY CAREFULLY, in batches, only filling the carafe 1/3 full and holding the blender lid down with a pot mitt or kitchen towel.

Season with salt and bring to a simmer. Thin with water if desired, but the texture should be about right. Shred the pork and return it to the pot; let it heat through. Serve with diced avocado, sliced radishes, and lime wedges on the side.

WOD 04.14.11

Gymnastics WOD