Zucchini Noodles and Green Pork Chili | The East Hampton Star

Ingredients

• 4 medium zucchini, or 2 lbs. zucchini zoodles
• 1/2 cup extra virgin olive oil
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 2 cups fresh corn kernels
• 2 cups halved cherry tomatoes
• 1/2 cup finely chopped fresh dill
• 1/2 cup crumbled feta cheese
• 1 large red onion
• 1 lb. tomatillos, husked, scrubbed, and halved
• 3 jalapeños, seeded and halved
• 5 garlic cloves, smashed
• 5 Tbsp. canola oil
• 1/2 cup fresh chopped cilantro leaves, plus more for garnish
• Juice of 1 lime
• 3 lbs. boneless pork shoulder, cut into one-inch cubes
• 4 cups chicken stock
• Salt and pepper
• Crème fraiche (optional)
• Pickled red onions
• Lime wedges