Stovetop Pork & Tomatillo Green Chili over Roasted Spaghetti Squash

Warm, spoonable comfort with bright Mexican flavors: pork simmers quickly with tomatillos into a tangy green chili, then you roast spaghetti squash until it turns into tender “noodles” that soak up all that sauce. Cozy, fresh, and weeknight-doable.

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Ingredients

Kroger® Fresh Natural Pork Loin Boneless 12–14 oz, cut into 1-inch cubes $2.99/lb (sale)
Fresh tomatillo 1 lb, husked and rinsed $2.99/lb
Organic spaghetti squash 1 medium (about 2–2.5 lb) $1.99/lb
Organic jumbo white onion (or yellow) 1/2 medium $2.79 each (white) or $2.19/lb (yellow)
Organic garlic 2 cloves $6.99/lb
Organic cilantro (optional, pantry/extra) small handful
Chicken broth (or water) 1 cup
Oil 2 tbsp
Ground cumin 1 tsp
Dried oregano 1/2 tsp
Chili powder or chipotle powder 1/2 tsp (more to taste)
Salt & black pepper to taste
Lime (optional but great) 1

Instructions

Prep & roast squash (oven): Heat oven to 425°F. Carefully halve spaghetti squash lengthwise, scoop seeds, rub cut sides with a little oil and salt. Roast cut-side down on a sheet pan until tender, 30–40 minutes (timing depends on size).
Start chili (stove): Meanwhile, dice onion; mince garlic. Quarter tomatillos. Pat pork dry and season with salt and pepper.
Sear pork: Heat 1 tbsp oil in a pot over medium-high. Brown pork in a single layer (work in batches if needed), 3–4 minutes total. Remove to a plate.
Sauté & simmer: Add remaining 1 tbsp oil to the pot. Sauté onion 3 minutes, then garlic 30 seconds. Add tomatillos, cumin, oregano, chili powder, and a pinch of salt. Add broth and scrape up browned bits. Return pork and any juices; simmer uncovered 12–15 minutes, until pork is cooked through and tomatillos soften.
Make it saucy: For a smoother “salsa verde” vibe, mash with a potato masher right in the pot (or blend 1–2 ladles and stir back in). Adjust salt, pepper, and heat. Finish with lime juice and chopped cilantro if using.
Serve: Scrape roasted squash into strands with a fork. Spoon pork-tomatillo chili over squash bowls.

Health notes: ~550–700 calories per serving. Good protein; spaghetti squash keeps it lighter than rice/tortillas while adding fiber. Sodium depends on broth/seasoning—easy to keep moderate.

Drink pairing: Beer: Mexican-style lager. Wine: Washington Grüner Veltliner or a zesty WA Riesling.

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