PUERCO CON NOPALES EN CHILE VERDE

1. Roast tomatillos, poblano pepper, serranos, onion, and 3 garlic cloves using your preferred method (air fry at 390° F for 10 minutes)
2. Let the poblano pepper sit in the air fryer for 10-15 minutes, peel, and remove seeds and skin. 
3. Add roasted vegetables to a blender with seasonings (chicken bouillon), cilantro, and 1/2 cup water. 
4. Add nopales, 2 garlic cloves, tomatillo leaves, 1/4 onion and 1 tbsp salt to a pan. 
5. Cook for 10-13 minutes, stirring often. The nopales will release “baba” (slime) as they cook. Turn off the heat when they have changed to a dark green color. 
6. Remove the garlic, tomatillo leaves, and onion. Rinse the nopales under cold water until there is no “baba.” Put to the side.
7. Slice the remainder of the onion and pork into strips.
8. Grease a pan and cook the pork on medium high heat for 8-10 minutes. Season with salt, pepper, and 2 minced garlic cloves.
9. Add sliced onions and cook for 3 minutes. 
10. Bring the heat down to a simmer and add nopales. Mix well before adding salsa. 
11. Cover and cook for 10-12 minutes and add additional seasonings if needed. 
12. Divide into 4 servings. Each serving is 1.25 guisado, 1/2 cup refried beans, and 30 grams avocado.