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pork bowl with squash

Chili Verde Pork Bowl with Squash Rice

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Blender
  • 1 Knife
  • 1 Cutting board
  • 1 Spoon
  • 1 Spatula

Ingredients
  

  • 2 pound pork shoulder cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cup tomatillos husked and chopped
  • 1 onion chopped
  • 3 clove garlic minced
  • 2 poblano peppers chopped
  • 1 jalapeño chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 cup cilantro chopped
  • 1 cup chicken broth
  • 2 cup butternut squash riced
  • 1 tablespoon lime juice

Instructions
 

  • Heat olive oil in a large pot over medium-high heat and brown the cubed pork shoulder.
  • Season the pork with salt and black pepper while browning.
  • In a blender, combine tomatillos, onion, garlic, poblano peppers, and jalapeño, then blend until smooth.
  • Pour the tomatillo mixture into the pot with the pork and stir.
  • Add cumin, oregano, cilantro, and chicken broth to the pot, then stir to combine.
  • Reduce heat to low and let the mixture simmer for 1 hour.
  • In a medium saucepan, cook the riced butternut squash over medium heat for about 5 minutes or until tender.
  • Once the pork is tender, remove from heat and let it rest for 10 minutes.
  • Stir lime juice into the chili verde mixture.
  • Serve the chili verde pork over the squash rice in bowls.

Notes

For extra tips, ensure the pork is well-browned to enhance the flavor of the dish, and don't skip resting the finished chili verde to allow the flavors to meld. Adjust the spice level by adding more or less jalapeño to suit your taste. The squash rice can be substituted with cauliflower rice or traditional rice if preferred.
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