Chile Verde with chili-spice rubbed pork, grilled and simmered until tender in a medley of roasted peppers, tomatillos, onion, garlic, and tomato. The dish is finished with fresh cilantro, lime juice, and served with wild rice and a tangy cabbage slaw.
pork shoulder, peppers, onion, tomatillos, chicken stock, cilantro,
chili paste, garlic, lime juice, cabbage, carrot, wild rice, cumin, rice
vinegar, olive oil