Paleo Low Carb Pork Chile Verde

• 4 lbs pork loin roast cut into stew sized chunks
• 1 box Imagine chicken broth
• 2 pounds tomatillos, husked, rinsed, cut into 1/2 inch wedges
• 1.5 cup cilantro with some stems
• Coconut oil (or olive)
• 6 garlic cloves
• 1 large yellow onion, diced
• 1 tblsp cumin seeds
• 3 charred diced jalapeno peppers (with seeds taken out)
• Oregano
• 1 lime

1. 1. Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
2. 2. Pour Coconut oil into large pot over medium high heat.
3. 3. Cook pork until browned on all sides and most of liquid is gone from the pan. Put pork in a bowl.
4. 4. In the same pan, sautee the onions til tender and liquid mostly gone. Add cumin and cook a couple more minutes. Add tomatillos and jalapenos and cook until they start to brown.
5. 5. Add pork, rest of chicken broth, salsa verde, juice of 1 lime, and oregano to pot.
6. 6. Cover and cook for 2+ hours, until pork is falling apart and liquid is down to a manageable level. Shred pork with spatula/fork. Salt and pepper to taste.
7. 7. Serve over vegetables of your choice.

pork loin, chicken broth, wedges, cilantro, coconut oil, garlic, yellow onion, cumin seeds, jalapeno peppers, oregano, lime

Taken from www.epicurious.com/recipes/member/views/paleo-low-carb-pork-chile-verde-50126679 (may not work)