Pork in green chile sauce

5
5
5
Smartpoints value per serving
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 more usual tomato–based sauce. Tomatillos bring a bright acidity to our version.

Ingredients

cooking spray

2 spray(s)

tomatillo

1½ pound(s), fresh, papery skins removed and halved

uncooked onion(s)

1 large, cut into 1-inch pieces

poblano chile

2 medium, seeded and cut into 1-inch pieces

jalapeño pepper(s)

2 medium, halved lengthwise and seeds left in

garlic clove(s)

6 medium clove(s), peeled

ground cumin

2 tsp

dried oregano

1½ tsp

table salt

¾ tsp

black pepper

¼ tsp

uncooked lean trimmed pork center loin

1½ pound(s), boneless, center-cut roast, cut into 1 1/2-inch chinks

canned chicken broth

½ cup(s)

cilantro

cup(s), chopped fresh

uncooked bell pepper(s)

½ cup(s), chopped

pickled jalapeno peppers

cup(s), chopped

Instructions

  1. Preheat oven to 425°F. Line large rimmed baking sheet with foil.
  2. Toss together tomatillos, onion, poblanos, jalapeños, and garlic on prepared baking sheet. Spray vegetables with nonstick spray and toss until coated evenly; spread to form even layer. Roast until vegetables are softened and browned, about 20 minutes. Transfer to blender, in batches if needed, and process until fairly smooth.
  3. Meanwhile, stir together cumin, oregano, salt, and black pepper in cup. Sprinkle all over pork. Generously spray 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, 4–5 minutes. Transfer to 5- or 6-quart slow cooker. Repeat with remaining pork.
  4. Add broth to skillet 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 1/2–3 hours on High or 5–6 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

Corn tortillas that have been heated in a dry heavy skillet until lightly charred in spots are ideal with this dish. One (6-inch) corn tortilla per serving will up the SmartPoints by 2.

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