Anti-Inflammatory Poblano Pork Verde

While working at Feed Your Vitality, our anti-inflammatory Poblano Pork Verde was one of my all time favorite meals. This year I decided to copy the recipe and make my own at home. I planted my garden and added a poblano pepper plant to the mix. We’re sharing the recipe from Feed Your Vitality — I condensed it down from a serving for 30 to a serving for 4.  For more recipes like this, join our private Facebook group, Anti-Inflammatory Recipe Exchange.

Poblano Pork Verde

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Course Main Course

Servings 4

Equipment

• Slow Cooker

Ingredients

  

• 1 ½ lbs boneless pork butt
• 24 oz tomatillo salsa recipe below
• 1 tsp salt
• 1 tsp pepper
• 4 large poblano peppers
• 2 lbs sweet potatoes wedged
• Salt pepper and garlic powder to taste
• 1 Tbsp olive oil
• 1 tsp Cajun spice blend optional

Instructions

 

• Place pork roast in slow cooker with 16 oz tomatillo salsa.
• Cook in slow cooker on low for 6 – 8 hours.
• While roast is cooking, preheat oven to 400°F.
• Toss sweet potato wedges with olive oil, salt, pepper, garlic powder and ajun spice blend. Bake for 25 – 30 minutes or until tender and crispy.
• Meanwhile, cut the tops of the poblano peppers, remove seeds and wash. Steam for 3 – 6 minutes or until they just start to turn soft. Let cool.
• Once pork is fully cooked, remove it from the slow cooker and shred with 2 forks. You can add some of the remaining liquid from the slow cooker for extra moisture in the pork.
• Stuff each pepper with ¼ of the pork and place on a sheet tray. Brush with olive oil. Roast for about 6 – 10 minutes or until peppers start to brown.
• Serve 1 stuffed pepper with ¼ of the sweet potatoes and 2 oz additional tomatillo salsa.

Keyword Anti-Inflammatory, Complete Meal, Entree, Pork, Slow Cooker, Sweet Potatoes

Tomatillo Salsa Verde

You can purchase tomatillo salsa verde but to make your own, try our recipe for 1/2 gallon (use 24 oz for this recipe and store the rest -- it's yummy on all sorts of other dishes or to use as a dip).

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Course Appetizer, Dip, Sauces

Servings 0.5 gallon

Ingredients

  

• 48 oz canned tomatillos or fresh tomatillos peeled
• ½ lb yellow onion diced small
• 14 oz canned green chilies drained
• ½ Tbsp rice wine vinegar
• 1 Tbsp sriracha or to taste

Instructions

 

• In a food processor or blender, combine all ingredients. Blend well to desired consistency.

Keyword Anti-Inflammatory, Sauce

#TomatilloYummyness #PeppersFromTheVine #AntiInflammatory

If you’re interested in an anti-inflammatory lifestyle and more recipes like this one, check out The Official Anti-Inflammatory Diet Masterclass.  Or email us at info@vitalityconsultantsllc.com for more information.