Chili Verde Pork with Roasted Root Veggies
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Baking sheet
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Wooden spoon
- 1 aluminum foil
Ingredients
- 2 pound pork shoulder cut into 1-inch cubes
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cup chicken broth
- 1 cup tomatillo salsa
- 1 large onion chopped
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 3 large carrots peeled and chopped
- 2 parsnips peeled and chopped
- 1 sweet potato peeled and chopped
- 2 tablespoon fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat.
- Season the pork with salt and pepper.
- Brown the pork in batches, transferring to a plate once browned.
- In the same pot, add onion and garlic, and cook until translucent.
- Stir in cumin, and return the pork to the pot.
- Pour in chicken broth and tomatillo salsa, bringing to a simmer.
- Cover the pot and transfer to the oven, cooking for 1 hour.
- Toss carrots, parsnips, and sweet potato with remaining olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables in the oven for 30 minutes, stirring halfway through.
- Remove the pork from the oven, letting it rest for 10 minutes.
- Serve the chili verde pork with a side of roasted root veggies, garnished with cilantro and lime wedges.
Notes
For a deeper flavor, marinate the pork with the cumin, salt, and pepper for at least an hour before cooking. Adjust the heat level of the dish by choosing a mild or spicy tomatillo salsa. Ensure to cut the root vegetables evenly to ensure they roast uniformly. Resting the pork after cooking allows the juices to redistribute, making the meat more tender.
Tried this recipe?Let us know how it was!