Pork in Green Chile Sauce
1½ pound(s), papery skin removed, and halved
uncooked sweet onions
1 large, cut into 1 inch pieces
2 medium, seeded and cut into 1 inch pieces
2 medium, halved lengthwise (seeds left in)
fresh garlic scapes
6 medium, peeled
lean boneless pork loin roast, trimmed
1½ pound(s), center cut, cut into 1 1/2 inch pieces
fat-free reduced sodium chicken broth
½ cup(s), chopped
pickled jalapeno peppers
⅓ cup(s), chopped, sliced
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
- On prepared baking sheet, toss together tomatillos, onion, poblanos, jalapeños, and garlic. Spray vegetables with nonstick spray and toss until coated evenly; spread to form an even layer. Roast until vegetables are softened and browned, about 20 minutes. Transfer to a blender, in batches if necessary, and process until fairly smooth.
- Meanwhile, in a cup, stir together cumin, oregano, salt, and black pepper. Sprinkle all over pork. Generously spray a large heavy nonstick skillet with nonstick spray and set over medium-high heat. Add half of pork and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Transfer to a 5- or 6-qt slow cooker. Repeat with remaining pork.
- To skillet, add broth and bring to boil, scraping up browned bits from bottom of pan. Pour into slow cooker, along with tomatillo-chile sauce, stirring to coat pork. Cover and cook until pork is fork-tender, 2 1/2 to 3 hours on High or 5 to 6 hours on Low. Stir in cilantro. Spoon pork and tomatillo-chile sauce evenly onto 4 plates or into bowls. Sprinkle with bell pepper and pickled peppers.
- Per serving: generous 1 cup