Pork in Green Chile Sauce
0
Points®
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. Corn tortillas that have been heated in a dry heavy skillet until lightly charred in spots are ideal with this dish.
Ingredients
Cooking spray
2 spray(s)
Tomatillo
1½ pound(s)
Uncooked onion
1 large
Poblano pepper
2 medium
Jalapeño pepper
2 medium
Garlic
6 clove(s)
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)
Chicken broth
½ cup(s)
Cilantro
⅔ cup(s)
Bell pepper
½ cup(s)
Pickled jalapeño peppers
⅓ 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
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