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Pork in Green Chile Sauce

5
Points® value
Total Time
3 hr 5 min
Prep
35 min
Cook
2 hr 30 min
Serves
4
Difficulty
Easy
Green chile sauce is excellent with pork and a nice change of pace from the usual tomato–based sauces. Tomatillos bring a bright acidity to our version.

Ingredients

Tomatillo

1½ pound(s), papery skin removed, and halved

Sweet onions

1 large, cut into 1 inch pieces

Poblano chile

2 medium, seeded and cut into 1 inch pieces

Jalapeño pepper

2 medium, halved lengthwise (seeds left in)

Fresh garlic scapes

6 medium, peeled

Ground cumin

2 tsp(s)

Ground oregano

1½ tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Uncooked 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)

Cilantro

⅔ cup(s)

Green bell pepper

½ cup(s), chopped, chopped

Pickled jalapeno peppers

⅓ cup(s), chopped, sliced

Instructions

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. Per serving: generous 1 cup

Notes

Serving idea: Corn tortillas that have been heated in a dry heavy skillet until lightly charred in spots are ideal with this dish.

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