Careme

Ingredients

• Pork Shoulder Boneless Boston Butt Roast

  12 oz, trimmed and cut into 3/4-inch cubes 2.49
• Fresh Tomatillo

  10 oz, husked, rinsed, and quartered 2.99
• Fresh Poblano Peppers

  1 medium, seeded and chopped 3.99
• Kroger® Yellow Onion 3 lb Bag

  1/2 medium onion, chopped 3.99
• Kroger® Whole Garlic Bulbs

  3 cloves, minced 2.49
• Organic Cilantro

  1/3 cup chopped, divided 2.50
• Green Cabbage

  2 cups thinly shredded 1.49
• Kroger® Radishes

  4 radishes, thinly sliced 1.99
• Mahatma Extra Long Grain White Rice, Uncooked Rice

  1/2 cup dry rice 13.99
• Fresh Organic Limes - Each

  1 lime, juiced 1.50
• Neutral oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Chicken broth or water

  1 cup
• Salt and black pepper

  to taste

Instructions

1. Prep the ingredients: trim 12 oz pork shoulder and cut into 3/4-inch cubes, quarter 10 oz tomatillos, seed and chop 1 poblano, chop 1/2 onion, mince 3 garlic cloves, shred 2 cups cabbage, slice 4 radishes, chop 1/3 cup cilantro, and juice 1 lime.
2. Start the rice by combining 1/2 cup dry white rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook 15–18 minutes. Let stand covered until serving.
3. Heat 1 tablespoon neutral oil in a medium Dutch oven or deep skillet over medium-high heat. Season the pork with salt and pepper, then brown for 4–5 minutes, stirring occasionally.
4. Add the chopped onion and poblano. Cook 3 minutes until the onion softens, then stir in the minced garlic, 1 teaspoon cumin, and 1/2 teaspoon oregano for 30 seconds.
5. Add the quartered tomatillos, 1 cup chicken broth or water, and a pinch of salt. Bring to a simmer, cover, and cook 30–35 minutes, stirring occasionally, until the pork is tender and the tomatillos have collapsed.
6. While the pork simmers, toss the shredded cabbage, sliced radishes, half the cilantro, half the lime juice, and a pinch of salt in a bowl. Let it lightly pickle for at least 10 minutes.
7. Uncover the pork and simmer 3–5 minutes more if the sauce needs to thicken. Stir in the remaining cilantro and remaining lime juice, then taste for salt and pepper.
8. Fluff the rice and divide it between two bowls. Spoon the pork chile verde over the rice and pile the cabbage-radish slaw alongside for a crisp finish.