Gluten Free Pork Chili Verde



-      Season gluten-free flour with salt and pepper

-      Season pork shoulder with salt and pepper, and toss in flour mixture

-      Heat oil in a cast iron pot

-      Place pork shoulder in pot, and brown

-      Once browned, remove from heat

-      In the same pot used to cook the pork shoulder, add onion, bell pepper and tomatillos

-      Stir in cumin

-      Stir in garlic

-      Add Serrano pepper and banana pepper to skillet, and stir

-      Stir in green enchilada sauce

-      Add cilantro, and stir

-      Stir in chicken stock

-      Add browned pork shoulder to mixture, and braise on low heat for three hours, or until pork is tender

-      Add scallions

-      Top with queso fresco and sliced heirloom tomatoes, and serve


  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 2 cups green enchilada sauce
  • ½ cup chicken stock
  • ¼ cup canola oil
  • ½ cup organic gluten free flour
  • 3 scallions, diced
  • 3 tomatillos, diced
  • 2 heirloom tomatoes, sliced
  • 1 banana pepper, charred and diced
  • 1 serrano pepper, charred and diced
  • ½ green bell pepper, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons chopped cilantro
  • 2 tablespoons queso fresco
  • 1 tablespoon cumin
  • Salt and pepper to taste


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