This low carb pork chili verde is an awesomely thick and savory stew. This is a delicious chili that will always satisfy! Enjoy!
This low carb pork chili verde is the perfect dish when you want a filling stew. You’ll want to have the time to let this chili simmer for a while on the stove while it fills your house with the most amazing aroma! You can also customize this chili verde to make it as mild or as spicy as you’d like!
Let’s talk about the ingredients in our homemade salsa verde!
To make this chili, we start with making a homemade roasted salsa verde. We start with roasting fresh tomatillos, Anaheim peppers, jalapeno peppers, poblano peppers, onion, and garlic. This brings amazing flavor to our chili. I especially love the combination of flavors that comes from combining three types of peppers for this salsa verde. For roasting, we simply drizzle some olive oil over the tomatillos, peppers, onion, and garlic, then sprinkle salt and pepper over them and roast for about 30 minutes. We then add them, along with all the pan juices and oil, to a blender with some cilantro and blend until smooth. You can roast your garlic, unpeeled, along with the other ingredients and peel them before blending. Another great option is to cut off the top of a whole head of garlic, drizzle it with olive oil, wrap it in aluminum foil, and roast with other ingredients.
Do you have any tips for making this low carb pork chili verde?
This is not a difficult dish to make, but it does involve some time to make, and I do have a few helpful tips for making it! First, I like to first prep all the ingredients to make the homemade salsa verde. Then, while the tomatillos, peppers, onions, and garlic are roasting, I saute my pork. I used pork tenderloin for my chili, but a boneless pork shoulder would be a great option as well. You can dice or cube your pork into whatever sized pieces you’d like. You’ll likely want to saute your pork in batches. When you combine the pork with the salsa verde mixture, you’ll want to simmer the stew for 2-3 hours, or until your pork is very tender. If your stew thickens before the pork is completely tender, you can add even more chicken broth!
How can I control the spice level in this low carb pork chili verde?
As written, this is a fairly mild dish. If you’d like to up the heat for your chili, you have a few great ways to do this. The majority of heat from chili peppers is contained in their seeds and membranes. So, if you’d like more heat for this chili, you could add some seeds or membranes from your chilies. You can also add more chili powder or cayenne pepper to increase the heat level for this dish. Another way to increase your spice level would be to add some of your favorite hot sauce to this chili. You can also top your chili with some sliced jalapenos to add more heat. If you’d like a milder chili, you can cool yours off a bit by topping it with some sour cream, diced tomatoes, or sliced avocados. You can also add a side of keto biscuits, cornbread, or English muffins.
Need a keto salad to serve with this chili? Here are a few of our favorites that would pair nicely!
Caesar Salad with Keto Croutons
Creamy Keto Cilantro Lime Coleslaw
Helpful Hints:
*To cut down on prep time, I recommend sauteing your pork while you roast your tomatillos, peppers, onions, and garlic.
*You can add more chicken broth as needed to create the perfect consistency for your chili.
Main Kitchen Equipment and Utensils:
- 1 large or 2 medium baking or sheet pans
- Measuring cups
- Large stockpot
- Measuring spoons
Splash of Encouragement:
***Whoever guards his mouth and tongue Keeps his soul from troubles. Proverbs 21:23***
Low Carb Pork Chili Verde
This low carb pork chili verde is an awesomely thick and savory stew. This is a delicious chili that will always satisfy! Enjoy!
Ingredients
- 1 pound tomatillos, husks removed, cut in half
- 2 Anaheim peppers, seeded, deveined, and chopped
- 2 jalapeno peppers, seeded, deveined, and chopped
- 2 poblano peppers, seeded, deveined, and chopped
- ½ cup chopped onion
- 4 garlic cloves, unpeeled
- ¼ cup olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2½ pounds pork tenderloin, cubed
- 3 cups chicken broth, divided
- ½ cup packed cilantro leaves
- 2 teaspoons cumin
- 2 teaspoons oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
Instructions
1. Pre-heat oven to 375 degrees.
2. Using 1 large baking pan or sheet pan with sides or 2 smaller ones, place tomatillos, skin side up, chopped peppers, onions, and garlic cloves.
3. Drizzle evenly with 2 tablespoons olive oil, then sprinkle evenly with ½ teaspoon salt, and ½ teaspoon pepper.
4 Roast for 30 minutes, stirring peppers and onions at halfway point.
5. While these are roasting, over medium high heat, add 2 tablespoons olive oil to a large stockpot.
6. Season pork evenly with remaining ½ teaspoon salt and pepper. Saute in heated oil until browned on all sides, working in batches if necessary. Remove pork to a plate. Set aside.
7. Add ½ cup chicken broth to stockpot and deglaze pan over medium high heat, scraping bottom to remove bits of pork.
8. When tomatillos, peppers, onion, and garlic are roasted, allow to cool until able to handle. Remove garlic skins and discard. Add all to a blender. Add cilantro and blend until smooth.
9. Add cubed pork and tomatillo mixture back to stockpot. Add remaining 2½ cups chicken broth, cumin, oregano, coriander, and cayenne pepper. Stir to combine.
10. Bring to a boil, reduce heat and simmer for 2-3 hours or until pork is tender. Add more chicken broth as needed.
Notes
If you'd like, you can roast a whole head of garlic. Simply slice the top off of your garlic, drizzle the garlic with a little olive oil, wrap it in aluminum foil, and roast it with your peppers and onion. You can then use as many cloves as you'd like in your chili and refrigerate the rest for use in another dish.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 105mgSodium: 696mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 4gProtein: 32g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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