Chile Verde Pork

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  Pork Loin(1814g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  2 teaspoons kosher salt
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  Canola oil(15g)
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  Low Sodium Chicken Broth(120g)
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  Carrots
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  Yellow Onion
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  Garlic(180g)
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  Chili powder(15g)
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  Cumin, Ground(15g)
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  Oregano, Dried(5g)
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  Salsa Verde, Prepared, Store-Bought(454g)
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  Green Chiles, Canned, Diced
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  Green Chiles, Canned, Diced
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  Tortilla, Corn, 6-Inch
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Onion, Pickled
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  Cilantro, Fresh
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  Avocado
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  Cheese, Feta, Crumbled
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  Radishes
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  Lime

Instructions

1. 1Trim excess fat from the pork and cut into 1-inch chunks. Season all over with kosher salt and set aside.
2. 2Heat the canola oil in a large Dutch oven over medium-high heat. Working in two batches to avoid crowding, add half the pork and cook 4–5 minutes, stirring occasionally, until browned on all sides (the pork does not need to be cooked through). Transfer to a slow cooker. Repeat with the remaining pork.
3. 3Pour the chicken broth into the Dutch oven over medium-high heat and use a wooden spoon to scrape up any browned bits from the bottom. Add the carrots and onion, then cook 4 minutes over medium-high heat, stirring occasionally, until the vegetables begin to soften and lightly brown.
4. 4Stir in the garlic, chili powder, ground cumin, and oregano. Cook over medium-high heat for 30 seconds until very fragrant, then transfer the entire mixture to the slow cooker with the pork.
5. 5Add the salsa verde and canned green chiles to the slow cooker. Stir to combine, then cover and cook on low for 3–4 hours until the pork is tender and cooked through (internal temperature reaches 160°F).
6. 6Stir the chile verde to recombine, then taste and adjust seasoning as desired.
7. 7Divide the chile verde evenly into 10 airtight containers while hot. Cool to room temperature, then seal and refrigerate.
8. 8To serve, reheat a portion in a skillet over medium heat for 3–4 minutes until warmed through, then serve in a bowl with warm corn tortillas and toppings: Greek yogurt, pickled onion, fresh cilantro, avocado, crumbled feta, radishes, and fresh lime wedges.