Delicious Supper

• Friday, January 21st, 2011
• by amy

The other night we made a super yummy supper.  It was pretty inexpensive (yay!) and easy.  Two of the recipes came from Everyday Paleo.  That is such a fabulous website and resource!

Chili Verde, Butternut squash, and Cabbage Salad

Chili Verde
2.5# pork shoulder roast, cut in to 1/2" cubes
2# tomatillos (We had a bunch in the freezer from the summer.  You could use some salsa verde, but make sure it's clean!) **
2c. chicken stock
2T. coconut oil
1 onion, diced
4 cloves garlic, minced
1 bunch cilantro **
juice from 1 lime **
jalapeno pepper **
1T cumin
1/2t paprika
1/2t black pepper
sea salt to taste

** these ingredients are the salsa verde, if you're purchasing the jarred stuff

Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat.  Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside.  Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).  Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan.  Add the pork back to the soup pot into the liquid and bring to a boil.  Turn down to low. While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).  Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.  Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender.  The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Butternut squash
Halve lengthwise one large butternut squash.  Place in a microwave safe dish, skin side up, with about 1/4c. water.  Microwave about 12 minutes, until fully cooked.  Smash flesh with a fork.

Cabbage Salad
3c. cabbage, chopped
1c. cucumber, chopped
1/2c. jicama, chopped (optional, but it gives a nice texture and flavor)
1/3c. finely chopped purple onion (a bit much for the girls ... I used 3 green onion instead)
1/2c. chopped mango
3T olive oil
2T vinegar of choice
black pepper to taste

Mix all ingredients in large bowl.

 

So, the chili was served on top of the smooshed up butternut squash, and serve the cabbage on the side.