Earlier this year, we had an interesting run in with food allergies around here. After a blood test showed that our oldest had 20 class III food allergies, I had to cook pretty creatively until we could get her into Texas Children’s Allergy and Immunology Center. During that time, I scoured cookbooks and the internet to get ideas and inspiration for feeding a child on a limited diet. This pork chile verde was the golden ray of sunshine that came out of recipe development.
You’ll notice there’s no garlic in this pork chile verde, because at the time I needed to leave it out of our family meals. And even now that she can have garlic, I haven’t added it because a) I haven’t missed it and b) it’s one less thing to chop. My kids like this with potatoes because it makes for a hearty soup, but if you’re eating low carb or paleo and want to leave them out or sub in sweet potatoes, I say more power to you. And the chard is in there because it’s just good. If you don’t eat legumes or beans for inflammatory reasons, please know the soup turns out just as well without them.
The great things about this pork chile verde are:
- It can be made on the stove top or in the slow cooker.
- It freezes like a dream.
- It is a major crowd pleaser.
Simple to put together, savory, healthy and satisfying, I’m not sure what more you could ask for in an easy family meal. And the good news is, it’s official that we aren’t dealing with food allergies anymore (just avoiding a couple things as much as possible). I hand it to you allergy moms out there, I have mad respect. Since this recipe is gluten-free, nut-free, dairy-free and stress-free, maybe you can give it a try!
Pork Chile Verde
- 2 tablespoons avocado oil
- ½ medium yellow or white onion chopped
- 1 pound ground pork
- 2 zucchini diced
- 1 ½ cups quartered small new potatoes
- 1 head Swiss chard roughly chopped
- 1 4- oz can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- Fresh ground pepper
- 1 cup dry white wine replace with a cup of chicken stock to make Whole30
- 4 cups chicken stock
- 1 15- ounce can pinto cannellini or garbanzo beans, rinsed (omit to make Whole30)
- 1 cup homemade tomatillo salsa or store-bought (such as Herdez or Trader Joe’s)
- Juice of 1-2 limes
- In a medium heavy-bottomed soup pot over high heat, warm the oil until it shimmers. Add the onion and sauté until softened, about 3 minutes.
- Add the ground meat and sauté until it loses the pink color, about 5 minutes, breaking it up in small pieces while you cook.
- Add the zucchini, potatoes, Swiss chard, green chiles, cumin, salt and pepper. Stir for 30 seconds or so, until the cumin is fragrant.
- Add the wine and scrape up any brown bits in the bottom of the pot.
- Bring to a simmer and then lower the heat and add the chicken stock, drained beans, tomatillo salsa and lime juice. The consistency will be more like a chili or stew, to think it out to a soup consistency add 1-2 cups of chicken stock or water. Taste to adjust salt seasoning.
- Simmer on medium-low heat, stirring occasionally, until warmed through. About 15-20 minutes.
- Slow Cooker: Once the wine has come to a simmer, transfer the meat, vegetable and wine mixture to your slow cooker. Add the stock, beans, salsa and lime juice and cook on low for 3-4 hours, or up to 5 hours. Keep warm until ready to serve.