6 tomatillos husks removed and chopped (about 2 cups)
1 16-ounce can roasted green chilies
¼ cup fresh cilantro leaves plus more for garnish
FOR THE CHILI
1 tablespoon extra-virgin olive oil or avocado oil
2 pounds Whole30-compatible pork tenderloin cut into ½ -inch cubes
4 cloves garlic minced
1 medium yellow onion chopped
1 pound Yukon Gold potatoes chopped
1 green bell pepper chopped
1 tablespoon ground cumin
½ teaspoon salt
1 ½ teaspoons Whole30-compatible chili powder
1 teaspoon black pepper
1 teaspoon dried oregano
6 cups Whole30-compatible chicken broth
¾ cup Whole30-compatible coconut milk
Directions
ADJUST the oven racks so one is about 6 inches from the broiler heat. Preheat the broiler. Line a small baking pan with foil.
MAKE the verde sauce: Cut the jalapeños in half; remove the seeds, if desired. Place the jalapeños, cut sides down, on the baking pan. Broil until charred, about 4 minutes. Place the jalapeños, tomatillos, green chilies, and cilantro in a blender. Cover and pulse until combined yet chunky.
MAKE the Chili Base: In a large pot over medium- high heat, heat the olive oil. Add the pork and cook until opaque, 5 to 7 minutes. Add the garlic, onion, potatoes, bell pepper, cumin, salt (if desired), chili powder, black pepper, and oregano. Cook, stirring, until the vegetables begin to soften, 6 to 7 minutes.
ADD the verde sauce and chicken broth to the pork mixture. Turn the heat to medium-high and bring to a gentle boil for 5 minutes. Turn the heat to low and simmer until the pork is cooked through and the potatoes are tender, about 30 minutes. Stir in the coconut milk.
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