- 2 tablespoons coconut oil
- 1, 4 pound pork roast, cut into 2-inch pieces:
- 3 sweet onions, chopped
- 4 garlic cloves, minced
- 1 cup carrots, grated
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and finely diced
- 1 (12 ounce) jar Salsa Verde (we like Trader Joe’s salsa verde)
- Juice from one lime
- 2 cups chicken broth
- 1 cup fresh cilantro, leaves removed and finely chopped
Preheat oven 350 degrees F.
Place coconut oil in Dutch oven and place over medium-high heat.
Working in batches, add pork and cook each batch, stirring frequently, about 5 minutes or until browned. As each batch browns, transfer it to a plate and set aside.
Add onions to pan and cook about 10–15 minutes or until softened and light golden brown, stirring frequently. Add garlic and cook another 2 minutes.
Add grated carrots, paprika, cumin, chili powder, red pepper and jalapeño pepper. Cook, stirring frequently, for about 10–15 minutes. Mixture may seem thick but keep stirring. Add 1 jar Salsa Verde, lime juice, chicken broth and cilantro. Bring to boil and return pork to pot. Place in oven and cook, covered for 2–3 hours, stirring once or twice. Makes 6 servings.