BED|STÜ Organics: #NaturallyImperfect Recipes

Organic Chile Verde
A traditional Chile Verde recipe with roasted tomatillos, garlic, onion, and tender pieces of pork (or chicken!) that melt in your mouth!
Bonus: it’s Paleo, Gluten Free and Whole30 too!

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes


BED|STÜ suggests: Make sure to always shop your local farmers market whenever possible to ensure you’re getting the freshest organic meat and produce while supporting your local farming communities

4.5 lb pork butt/shoulder sourced from a local butcher or farmers market, cut into cubes (you can also substitute for organic free range chicken breast)
1 lb 6 oz tomatillos,husks removed 625g approx
2 anaheim peppers skinned, seeded and chopped.
1 onion peeled and sliced
6 cloves garlic peeled
olive oil
1 cup gluten free chicken stock 250mls
1 tsp salt
1 tsp pepper
1 tsp ancho chili powder

1. Roast the Anaheim peppers over an open flame on your gas stove (see photo) or on your grill until blackened then put them in a bowl with cling wrap over the top of the bowl. The steam will help the blackened skin to peel off. Once you have peeled them remove the seeds and stem and add them to your food processor or blender.

2. Peel the tomatillos and rinse.
Cut them in half and place them into a large bowl with the onion slices and garlic and toss with about a tablespoon of olive oil so that they are coated evenly and then lay out on a baking sheet.

3. Place the baking sheet under the broiler for ten minutes or until they get a little browned on top, but make sure not to blacken like the chili’s.

4. Add the broiled tomatillos, onions and garlic into your food processor with the peeled and chopped Anaheim peppers and blend to make the sauce.

Preheat your oven to 325F

5. While the oven is warming cut the pork into small cubes and brown in batches in a large oven proof heavy bottomed pan like blue the one shown below.

6. Once the meat has all been browned add it back to the pan with the chili verde sauce, chicken broth, salt, pepper and ancho chili powder.

7. Cook it covered in the oven at 325F for about 1.5 – 2hrs or until meat is tender.

On its own or also tastes great served over rice, quinoa, or halved avocados!

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