This Pumpkin Seed Chile Verde recipe is my version of a traditional Mexican recipe with a boost of nutrients and minerals from pumpkin and sesame seeds. It is a mix between chile verde and pipian sauce with the ease and convenience of a slow cooker.
100 grams of dried pumpkin seeds contain over 100% of your recommended dietary allowance of vitamin E, copper, iron, magnesium, manganese and phosphorus and sesame seeds are also rich in iron, calcium, thiamine, copper and zinc
1 lb tomatillos, husked, rinsed and cut in 4
1 cup of broth
4 lbs of pork shoulder roast
1 to 2 jalapeños, stemmed and chopped
1/2 cup of fresh, chopped cilantro, plus more for garnish
6 green onions, trimmed and roughly chopped
6 cloves garlic, minced
1 green bell pepper, cored, seeded and roughly chopped
1 cup pumpkin seeds (pepitas), toasted
1/2 cup sesame seeds, toasted
1/3 cup of almond flour.
Salt and pepper to taste.
- Usind a blender or food processor, blend all the ingredients together, except the meat.
- Place everything in a slow cooker and cook on low for 8 hours.
- Shred the pork and mix in with sauce.