Paleo Pork Mole Verde (Low Carb, High Protein) - Original

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 h 15 mins

Servings

6

Ingredients
  • 6 medium tomatillos, husked, cored, halved
  • 6 cloves organic garlic, peeled
  • 1/2 cup raw pumpkin seeds
  • 1 tsp. cumin seeds
  • 1 cup organic cilantro
  • 1 Tbsp. virgin coconut oil
  • 2 tsp. dried organic oregano
  • 1 lbs pastured pork tenderloin
  • 1 medium organic onion, chopped
  • 1 whole organic jalapeno, halved
Instructions
  1. Preheat oven to 425 degrees F. Grease a baking sheet. Place tomatillos, onion, jalapeno and garlic on baking sheet and roast 25 minutes. Remove from oven and set aside.
  2. Place a enameled cast iron skillet over medium heat. Add the cumin and pumpkin seeds to the skillet and toast, shaking the pan periodically, for 5 minutes. Pour toasted seeds over roasted vegetables and stir to combine. Stir in ½ cup chopped cilantro and oregano.
  3. Return pan to heat and add coconut oil. When shimmering, add the pork chunks, keeping space between each piece to ensure a good sear (crowding will cause pork to steam). Sear pork chunks on both sides, transfer to a plate. Continue with remaining pork in batches.
  4. Return seared pork to pan and top with vegetable mixture. Cook over medium-low heat until pork is cooked through (145 degrees F). Season with high quality sea salt and freshly ground black pepper
  5. Serve with remaining cilantro.

https://healinggourmet.com/healthy-recipes/paleo-pork-mole-verde-low-carb-high-protein/

03/28/2024