Paleo Pork Ragu with Grain-Free Garlic Bread

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This Sunday, it snowed. It snowed the big soft flakes that float in the air for longer than normal. The world was a flurry of white before it melted away (not long after touching the warmer ground), and the chill in the air seemed to make everyone pull their slow cookers out of storage. No really--we had a potluck and the counter was lined with slow cookers! 

This pork shoulder, slow cooked in a savory tomato sauce spiced with fennel, oregano, thyme, and bay leaf was actually Oliver's dish. But it was so perfect for the snowy weather, and paired so well with my dish--the garlic bread- that I have to post them both! Hours before dinner started, the entire house was smelling like spicy marinara and garlic bread, and with grumbling tummies we refrained from starting without our guests (it was hard!). 

Have you tried making anything out of yuca root? Until a few months ago I had only eaten it steamed. Who knew that are only a bit of mashing transformed yuca into a pizza dough-like goop, that's sticky and get this--even tossable, so you can work on your pizza dough throwing skills!  Once the dough is ready, I just brush on some garlic-infused avocado oil and pop it in the oven. 

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Do you know what I had forgotten? How glorious it is to dip a chunk of bread into a brothy, savory stew, lapping up the last drops like it's your job. 

Now, before you run away, thinking all paleo "breads" have way to many ingredients for me, just hear this one out. The bread technically only has three (yes THREE) ingredients. Are you ready for this one? 

Pork Ragu

1-1/2 pound boneless pork shoulder, trimmed

1 tablespoon coconut oil

1 small white onion

4 cloves garlic

1/4 cup dry red wine

2 large carrots

1 24-ounce can diced tomatoes

1 cup bone broth

1 tablespoon fennel seed

1 teaspoon salt

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon oregano

Black pepper to taste

1 bay leaf

1. Slice the onions, and sauté with the coconut oil in the bottom of a large pan. Mince the garlic and add it to the pan. 

2. Add the pork shoulder, and brown each side. Once the onions are starting to turn brown and the pork is browned, add the wine. Allow to simmer off. 

3. Transfer everything to your slow cooker. Add the bay leaf. Grind the other spices, adding them in, along with the tomatoes, salt, and broth. 

4. Dice the carrots, and add them. Give everything a final stir and cover the pot. Cook on low for 6 to 8 hours, until pork is tender and comes apart when pulled with a fork. Serve hot. 

Grain-Free Garlic Bread

2 pounds yuca root (also called cassava)

3 tablespoons coconut flour

2 tablespoons coconut milk (canned, full fat, unsweetened)

For topping: 

1/4 cup avocado oil

4 garlic cloves

1/2 teaspoon salt

If you're new to yuca, you may want to watch this video to see how this process goes. 

1. Shuck the yuca. Chop off the hard ends and cut off the thick, waxy peel. Chop the root into small pieces. I generally do 3 inch long sticks that are about 3/4 of an inch thick.

2. Steam the yuca until soft. I use the pressure cooker, and cook them for 13 minutes. It's possible to do this on the stove top (boil the root instead of steaming it) but takes much longer). Test with a fork to ensure the root is tender-- otherwise, keep cooking! 

3. Remove the yuca from the pot. Place in a blender or KitchenAid stand mixer along with coconut flour and milk. I have found that the Yuca will actually burn out my blender rather quickly (it's think and sticky), and that the stand mixer does a better job, however, your blender may be different. (In some countries where yuca is a traditional dish, they just mash it by hand). 

4. Preheat oven to 350°F. 

5. Once the mash has turned into a smooth, even and gooey batter, use a spatula and scoop the dough into a pile on a baking sheet liner with parchment paper (or a silicon mat). Allow to cool long enough that it can be handled. Using your fingers, pull out the tough fibers bits (there's usually one or two dense fiber strings). If the dough is exceptionally sticky you have two options: allow it to cool more, or work coconut flour into the dough and grease up your hands with avocado oil.

6. Once the dough is smooth and workable, shape it into a pizza crust. Ensure that the dough is even. 

7. In a blender, combine garlic, salt and avocado oil. Pulse until garlic is well minced. Use a brush to spread this oil over the yuca dough. Pot the whole thing in the oven and bake for 30 - 40 minutes, until the dough is crispy and the top is golden. Slice into breadsticks and serve warm. 

Slow Cooker Pork Chile Verde

Update: This recipe was updated with new photos on 11/16/2017. I also simplified the instructions. This new version is a bit saucier, which I love, but if you prefer less sauce in your chile verde, use 4 tomatillos and 1 can of green chiles. 

Green chile is one of my long-time favorites. Pork green chile, chicken green chile, green chile migas. I love it. Always have. probably always will. 

What's more it can be made in a slow cooker very easily. Usually when the days get shorter I get busier: work ramps up at the office, and the early sunsets make me feel tired earlier. There seems to be less time, in general. Which means the slow cooker gets a lot of mileage! At least, when I can get my act together and start it. 

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It turns out, Chile Verde is considered a "Colorado Favorite" by tourists. Who knew?! I was just scooping the stuff into my mouth as fast as I could and had no idea I was fulfilling such a Coloradan stereotype. I guess what they say is true.  

A tip from a Chile Verde vet, if I may: serve it with a Margarita on the side. 😋

Other things that add to the experience: sliced avocado, a dollop of sour cream, fresh cilantro. You can even add diced up bacon to the recipe while it cooks (brown it first). YUM! You can also stir in 12 ounces of white beans, or add 2 cups of diced potatoes while it cooks. Basically, the possibilities are endless and once you start customizing your chile verde, you'll be hooked like all of us here in Colorado! Or, at least, this one person over here in Colorado. 😏

Looking for a dessert with enough tex-mex flare to follow this dinner? Try this raw, paleo Margarita Pie. 

Slow Cooker Pork Chile Verde

Published September 6, 2014 by Caitlin Sherwood

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Serves: 6   |    Total Time: 8-9 hours

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Ingredients:

• 8 medium sized tomatillos
• 4 cloves garlic 
• 1 large yellow onion
• 1 tablespoon avocado oil
• 2 six-ounce cans hatch green chiles (I use hot, but mild is fine if you prefer!)
• 1/2 cup minced fresh cilantro
• Juice of 1 lime
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• 1 teaspoons salt
• 1/2 teaspoon black pepper
• Optional: Dash of ground cayenne pepper
• 1 pound cubed pork shoulder
• 3 cups chicken broth
• For serving (optional): minced cilantro, sliced jalapeños or other chiles, minced red onion, sliced avocado, shredded cheese, and/or sour cream. 

Directions:

1. Preheat your oven to 475°F. Peel the papery outer skins from the tomatillos, wash them, and slice them in half. Cut the onion onto 4 to 6 large slices. Arrange them all on a sheet pan along with the cloves or garlic. Brush with 1 tablespoon avocado oil, and place in oven. Roast until the tops of the tomatillos are browned, 10-15 minutes.
2. Add roasted vegetables, canned green chiles, cilantro, lime, spices (cumin, coriander, oregano, and optional cayenne), salt, and pepper to blender, and puree to make the Roasted Tomatillo Sauce. Mixture should be similar to a less chunky salsa.
3. Now, add pork, roasted tomatillo sauce, and broth to your slow cooker.* Set to medium heat and cook for 8-9 hours.  Serve hot and top with preferred garnishes. 
4. *Optional step would be to brown the pork in a skillet or the bottom of your slow cooker before adding the sauce and broth. This enhances the flavor of the meat. 

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