🔥 Primal Eating Made Simple
Welcome to real food! This authentic paleo recipe brings you back to the basics of human nutrition—whole, unprocessed ingredients that our ancestors would recognize. If you’re following a paleo lifestyle, managing inflammation, avoiding grains and dairy, or simply seeking cleaner eating habits, this recipe is your perfect companion. No processed junk, no refined sugars, no grains—just pure, nourishing food that fuels your body the way nature intended!
🌿 Why This Paleo Recipe Works
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Today we’re going to be making a fantastically rich and delicious green pork chili that I’ve adapted from J Kenji Lopez-Alt’s instant pot version. This chili is packed full of flavor and utilizes so many fresh, simple ingredients that I guarantee it’ll become a household favorite.
Ingredients
– Pork Shoulder, bone-in, 6-7 lbs
– Poblano peppers, roasted, 7-8
– Anaheim peppers, roasted, 7-8
-Tomatillos, halved, 7-8
– Garlic, pressed/minced, 5-7 cloves
– Onion, 1 yellow/white, diced
– Jalapeño, 1-2 (depending on heat preference), diced
– Chicken stock or broth, 1 quart
– Cumin, 1.5-2 tsp
– Cooking oil, 1 tbsp
– Cilantro, 1 cup + more for garnish
– Lime, for garnish
Directions
We’re going to start out with a big ole hunk of meat – I’m using about 7 lbs of bone-in pork shoulder that you’re gonna want to trim from the bone and cut into 1 inch or so cubes. You can also use boneless pork shoulder if you like, but I’m going to add this pork bone into a pork broth that I’ll show you guys how to make in a future video.
When you get the pork cut to size, toss it around with 1.5 – 2 tbsp of coarse salt. This is gonna release a lot of moisture and make it easier to get some nice browning on it later on. Once you’ve got the pork salted, set it aside for about an hour to do its thing while you prep the rest of the ingredients.
I’m going to use 8 or so halved tomatillos, 1-2 jalapeños depending on how spicy you like your chili, 1 diced white or yellow onion, 5 to 7 cloves of pressed or minced garlic, and about a cup of chopped cilantro and set most of this aside to be processed into our sauce later.
Then I’m going to take 7-8 each of poblano and Anaheim peppers and the halved tomatillos, and roast them under a broiler; or a grill or open flame or whatever you’ve got. Roast these guys until the peppers are blackened all around, flipping them halfway through, and until the tomatillos release a lot of moisture and begin to brown at the edges. Be careful not to roast these on a bare ungreased pan like I did or your partner will be mad at you for ruining it.
The peppers need to be covered in a lidded bowl of some sort to let them steam for 5-10 minutes. This will make them easier to peel and de-seed. Add the tomatillo and chopped cilantro to the bowl of a food processor or blender, and glove up for the peppers.
Peel the charred skin of the peppers and remove at least most of the seeds. You can run them under a light stream of water while you do this to make it a bit easier. To me, this is the most annoying part of the whole process, so if you make through congratulations the hard part is over. Add the flesh of the peppers to the food processor, and pulse the mixture until a thick-ish but uniform salsa verde comes together.
Now we’re ready to cook our pork. Add a bit of your cooking oil of choice to a large pot. I’m using avocado oil this time. You’re going to want to add the pork in small batches to avoid overcrowding the pan so it’ll get a bit crispy instead of basically boiling. Once a batch begins to brown, but isn’t fully cooked yet, you can remove it from the pan to make room for another batch, or if you’re lazy like me you can just push it aside to add the next one in.
Once about half of the pork has been browned and is a bit crispy you can add the onion and garlic, cooking everything until the veggies are translucent, aromatic, and start to brown. Add the rest of the pork in to cook because not every piece needs to be crispy.
Mix everything to combine, and then add in your chicken broth and the salsa mixture. I use a small amount of broth first to finish deglazing the pot before adding the rest of what usually ends up being about a quart of broth. Here I’m utilizing the last of a batch of chicken broth I made a few months back and had in my freezer. Making your own broth is just so much better than the store bought stuff, and I’ll show you how right I am in a later video with a load of pork bones I’ve saved up.
Stir the pot until everything is combined and bring it to a boil. Once boiling, drop it to a low simmer, partially cover, then let simmer for a few hours; the longer the better. I’d recommend simmering for a MINIMUM of 2 hours, but it only gets better and more tender with time.
Serve in bowls with cilantro and a downright COPIOUS amount of fresh lime.
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#keto #paleo #lowcarb #mexican #recipes #chili #spicy #dinner #slow100 #theslow100 #sloweating #fasting #intermittentfasting
In this comprehensive guide, Slow 100 demonstrates authentic paleo cooking techniques that deliver:
- 🥩 Clean Protein Sources: Grass-fed meat, wild-caught fish, or pasture-raised poultry
- 🥬 Abundant Vegetables: Colorful, nutrient-dense plants that pack maximum nutrition
- 🥥 Healthy Natural Fats: Coconut oil, avocado, nuts—fats that humans thrived on for millennia
- 🚫 Zero Processed Ingredients: No grains, no dairy, no legumes, no refined sugars
- 💪 Anti-Inflammatory Benefits: Foods that reduce inflammation and support optimal health
🔬 Paleo Nutrition Facts
| Nutrient | Per Serving | Paleo Benefits |
|---|---|---|
| Calories | 350-500 kcal | Sustained energy |
| Protein | 30-45 g | Muscle maintenance |
| Net Carbs | 15-25 g | Stable blood sugar |
| Dietary Fiber | 7-12 g | Gut health support |
| Healthy Fats | 20-35 g | Hormone balance |
| Omega-3 Fatty Acids | High | Anti-inflammatory |
| Micronutrients | Excellent | Vitamin & mineral rich |
*Nutritional analysis based on whole, unprocessed paleo ingredients. This recipe naturally excludes grains, dairy, legumes, refined sugars, and processed oils.
🏹 Essential Paleo Principles
- 🥩 Quality Protein Matters: Choose grass-fed beef, pasture-raised chicken, wild-caught fish, or wild game whenever possible. The quality of your protein directly impacts nutritional value and inflammatory markers. Conventional meat is acceptable if grass-fed isn’t available, but avoid processed meats with added sugars or preservatives.
- 🥑 Embrace Healthy Fats: Don’t fear fat! Use coconut oil for cooking, drizzle olive oil on vegetables, add avocado slices, and snack on nuts and seeds. Healthy fats are essential for hormone production, brain function, and nutrient absorption. They also keep you satisfied between meals.
- 🌈 Eat the Rainbow: Incorporate vegetables and fruits of all colors to maximize phytonutrient diversity. Dark leafy greens, orange sweet potatoes, red bell peppers, purple cabbage—each color provides unique beneficial compounds. Aim for 6-9 servings of vegetables daily.
- 🚫 Read Labels Carefully: Even “paleo-friendly” packaged foods can contain hidden non-paleo ingredients. Watch for added sugars (including “natural” ones like agave), seed oils, preservatives, and additives. When in doubt, stick to single-ingredient whole foods.
- 🥜 Navigate Nuts Wisely: While nuts are paleo-approved, they’re calorie-dense and can trigger inflammation if overconsumed. Stick to a small handful (about 1 ounce) as a serving. Soak and roast nuts to improve digestibility and reduce antinutrients.
- 🍠 Strategic Carb Timing: Adjust your starchy vegetable intake (sweet potatoes, squash, plantains) based on activity level. Active individuals need more carbs, while those focused on weight loss may benefit from lower carb paleo eating.
🔪 Paleo Cooking Mastery
- 🍳 Master Fat Sources: Keep coconut oil, ghee (if tolerated), avocado oil, and extra virgin olive oil stocked. Each has different smoke points—use coconut or avocado oil for high-heat cooking, olive oil for low-heat or finishing.
- 🧂 Season Like a Pro: Build your paleo spice cabinet with sea salt, black pepper, garlic powder, onion powder, paprika, cumin, turmeric, cinnamon, and dried herbs. These add tremendous flavor without non-paleo ingredients.
- 🥘 One-Pan Wonders: Paleo meals often work beautifully as sheet pan dinners. Protein + vegetables + healthy fat + seasonings = easy cleanup and maximum flavor development.
- 🌿 Fresh Herbs Transform: Cilantro, parsley, basil, rosemary, and thyme elevate simple paleo meals to restaurant quality. Add fresh herbs at the end of cooking for maximum impact.
- 🍋 Acid Brightens: A squeeze of lemon or lime juice, or a splash of apple cider vinegar brightens flavors and aids digestion. This simple trick makes paleo food pop.
- 🥥 Coconut Products Versatility: Coconut milk, coconut cream, coconut flour, and coconut aminos are paleo staples that add richness and functionality to countless recipes.
🤔 Paleo Diet Questions
🥛 Why no dairy on paleo?
The paleo approach excludes dairy because it wasn’t part of human diets until agriculture began about 10,000 years ago. Many people have difficulty digesting lactose or reacting to dairy proteins like casein. However, some paleo practitioners include grass-fed butter or ghee since they’re primarily fat with minimal lactose or protein. Listen to your body and adjust accordingly.
🌾 What about “paleo” baked goods?
While paleo baking using almond flour, coconut flour, and natural sweeteners is technically allowed, it’s best enjoyed occasionally rather than daily. These foods are still calorie-dense and can trigger the same blood sugar responses as regular treats. Focus primarily on whole foods rather than trying to recreate modern comfort foods in paleo versions.
💪 Can I build muscle on paleo?
Absolutely! Paleo provides abundant high-quality protein and nutrients needed for muscle growth. Athletes often add more starchy vegetables like sweet potatoes and adjust portion sizes to meet increased caloric needs. Many bodybuilders and CrossFit athletes thrive on paleo eating.
🍎 How much fruit on paleo?
While fruit is paleo-approved, modern fruits are much sweeter than wild varieties our ancestors ate. Enjoy 1-3 servings daily, focusing on berries (lower sugar) and balancing fruit intake with vegetables. If weight loss is your goal, moderate fruit consumption and choose vegetables as your primary plant foods.
📺 Recipe by: Slow 100
🎬 Upload Date: 2021-06-02 21:12:14 | 🆔 Video ID: 7f9U7lwOK50
