The Keto RN Slow Cooker Chile Verde

Ingredients:

• 3–4 lbs pork shoulder (cut into 2-inch chunks)

• 1 Tbsp avocado oil (optional, for searing)

• 1 large onion, chopped

• 1 ½ lbs tomatillos, husked & rinsed

• 2 poblano peppers, seeded & halved

• 1-2 jalapeños, seeded (leave seeds for more heat)

• 1 green bell pepper, chopped

• 5 cloves garlic, peeled

• 1 cup chicken bone broth

• 1 Tbsp ground cumin

• 2 tsp dried oregano

• 1 tsp sea salt (to taste)

• ½ tsp black pepper

• ½ tsp ground coriander (optional)

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

Instructions:

Optional: Roast tomatillos, poblanos, jalapeños, and garlic under broiler until lightly charred.

- Blend roasted veggies, onion, broth, cumin, oregano, salt, pepper, and coriander until smooth.

- Optional: Sear pork chunks in avocado oil for more flavor.

- Add pork and sauce to Crockpot. Stir to coat.

- Cook on LOW 7–8 hrs or HIGH 4–5 hrs until pork is tender.

- Finish with lime juice.

Garnish with fresh cilantro, shredded lettuce, cheese, etc.

NUTRITION INFORMATION

These are estimates. For actual values, weigh your food and input into a macronutrient calculato

Macros (approx. per serving) Does not include condiments.

servings: 6

Per serving:

Calories: 330 cals

Protein: 28g

Carbs: 4g

Fat: 20g