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Chili Verde

When you're shopping for fresh tomatillos, look for firm ones with tight-fitting, dry husks. Avoid shriveled or bruised tomatillos.

3.5 by 6 people
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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 6 hrs to 7 hrs (low) or 3-1/2 to 4 hours (high)

Chili Verde

Ingredients

Directions

  1. Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat.
  2. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in beans, tomatillos, onion, chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.
  3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
  4. Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.

From the Test Kitchen

To use a 5- to 6-quart slow cooker:

Increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans great Northern beans or navy beans, 1-1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.) Makes 8 servings. Nutrition Facts per serving for 5- to 6-quart slow cooker: 450 calories, 28 g protein, 29 g carb., 25 g total fat (8 g sat. fat), 82 mg cholesterol, 6 g fiber, 14% Vitamin A, 28% Vitamin C, 650 mg sodium, 10% calcium, 18% iron

Nutrition Facts (Chili Verde)

    Per serving:
  • 409 kcal cal.,
  • 25 g fat
  • (8 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 81 mg chol.,
  • 583 mg sodium,
  • 20 g carb.,
  • 4 g fiber,
  • 1 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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