AuthorE. Gluten
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Yields1 Serving
 2 lbs Boneless Pork
 3 tbsp Oil
 1 Medium Onion, Coarsely Chopped
 1 Jalapeño, Deseeded and Minced (use gloves)
 2 Garlic Clove, Minced
 1 7 oz Can Diced Green Chilies
 2 tbsp Cornstarch
 3 cups Chicken Stock
 1 tsp Cumin
1

Preheat oven to 375°

2

Season pork with salt and pepper.
Bake 2 - 2 1/2 hours. Cool. Shred.

3

Heat oil. Sautee onion, garlic, and jalapeño until soft.

4

Stir in pork and chilies. Sprinkle with cornstarch and blend well. Stir cumin into chicken stock, then pour over pork. Season with salt and pepper.

5

Bring to a boil, reduce heat, and simmer 1 to 2 hours, stirring occasionally.

Serve with warm rice.

Ingredients

 2 lbs Boneless Pork
 3 tbsp Oil
 1 Medium Onion, Coarsely Chopped
 1 Jalapeño, Deseeded and Minced (use gloves)
 2 Garlic Clove, Minced
 1 7 oz Can Diced Green Chilies
 2 tbsp Cornstarch
 3 cups Chicken Stock
 1 tsp Cumin

Directions

1

Preheat oven to 375°

2

Season pork with salt and pepper.
Bake 2 - 2 1/2 hours. Cool. Shred.

3

Heat oil. Sautee onion, garlic, and jalapeño until soft.

4

Stir in pork and chilies. Sprinkle with cornstarch and blend well. Stir cumin into chicken stock, then pour over pork. Season with salt and pepper.

5

Bring to a boil, reduce heat, and simmer 1 to 2 hours, stirring occasionally.

Serve with warm rice.

Gluten Free Pork Chilli Verde