Paleo Pork Chili Verde Food

PALEO PORK CHILI VERDE

Paleo Pork Chili Verde image

© 2014 Turner Broadcasting System, Inc. All rights reserved. This paleo-friendly chili incorporates lean ground pork, green bell peppers, onions, spinach and tomatillos. The green vegetables provide a healthy dose of vitamin C. Often used in salsas, tomatillos taste like herbed lemons. Charring the bell peppers, onions and tomatillos imparts a wonderful smokiness to the chili.

Provided by Turner Broadcasting

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion, halved
1 lb tomatillo, husks removed and halved
1 large green bell pepper, halved, seeded, stemmed and ribs removed
1 teaspoon canola oil
1 lb ground lean pork
6 garlic cloves, minced
1/2 teaspoon dried oregano
1 whole bay leaf
3 cups Baby Spinach
sea salt & freshly ground black pepper
1/2 cup diced tomato
2 sprigs fresh cilantro

Steps:

Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside.
Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve.
Cook's Notes: If you can't find tomatillos, use underripe tomatoes and 1 tablespoon lime juice in their place. Green tomatoes are best, but orange and light green or rock hard ones work.

PALEO PORK CHILI VERDE

Paleo Pork Chili Verde image

This paleo-friendly chili incorporates lean ground pork, green bell peppers, onions, spinach and tomatillos. The green vegetables provide a healthy dose of vitamin C. Often used in salsas, tomatillos taste like herbed lemons. Charring the bell peppers, onions and tomatillos imparts a wonderful smokiness to the chili.

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 medium onion, halved
1 pound tomatillos, husks removed and halved
1 large green bell pepper, halved, seeded, stemmed and ribs removed
1 large green bell pepper, halved, seeded, stemmed and ribs removed
1 teaspoon canola oil
1 pound lean ground pork
6 cloves garlic, minced
1/2 teaspoon dried oregano
1 whole bay leaf
3 cups baby spinach
Sea salt and freshly ground black pepper
1/2 cup diced tomatoes
2 sprigs fresh cilantro

Steps:

Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside. Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve.

Nutrition Facts : Calories 263 calorie, Fat 12.5 grams, SaturatedFat 4.1 grams, Cholesterol 84 milligrams, Sodium 83 milligrams, Carbohydrate 14 grams, Fiber 4.2 grams, Protein 24.9 grams, Sugar 3 grams

PALEO CHILI

Paleo Chili image

Paleo (eating like our pre-agricultural revolution ancestors ate) chili is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavorful chili. This is best made a day ahead so the flavors can meld together. Serve with green onions and sour cream.

Provided by Lnldad

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 50m

Yield 4

Number Of Ingredients 17

Ingredients

1 dried chipotle pepper, stem removed
1 cup boiling water
1 ½ teaspoons coconut oil
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
1 pound ground bison
½ pound spicy ground pork sausage
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon Worcestershire sauce
1 (28 ounce) can crushed tomatoes
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper

Steps:

Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 26.4 g, Cholesterol 90.4 mg, Fat 17.2 g, Fiber 7.2 g, Protein 33 g, SaturatedFat 6.7 g, Sodium 1567.2 mg, Sugar 4.6 g

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