Chile Verde

Chile Verde
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11 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
40 mins
Cook:
6 hrs to 8 hrs (low) or 3-4 hours (high)
Cook:
15 mins
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Chile Verde

Ingredients
1
teaspoon ground cumin
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1 1/2
pounds boneless pork shoulder, cut into 1-inch pieces
 
Nonstick cooking spray
1
tablespoon olive oil
1
pound fresh tomatillos, husks removed and chopped (about 4 cups)
1
cup chopped onion (1 large)
3
teaspoons finely shredded lime peel, divided
2
tablespoons lime juice
4
cloves garlic, minced
3/4
cup chopped yellow or red sweet pepper (1 medium)
12
6 inches corn tortillas
2
tablespoons snipped fresh cilantro
 
Purchased green salsa (optional)

Directions

  1. In a small bowl, combine cumin, salt, and pepper; set aside. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle cumin mixture over meat. Coat a large skillet with cooking spray. Cook half of the meat in hot skillet over medium heat until brown. Remove meat from skillet. Add oil to skillet. Brown remaining meat in hot oil. Drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker. Add tomatillos, onion, 1 teaspoon of the lime peel, lime juice, and garlic. Stir to combine.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  3. If using low-heat setting, turn to high-heat setting. Add sweet pepper to cooker. Cover and cook for 15 minutes more. Fill corn tortillas with meat mixture; sprinkle with cilantro and remaining lime peel. If desired, serve with green salsa, if desired. Makes 6 servings.

Nutrition Facts

(Chile Verde)
    Per serving:
  • 333 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 73 mg chol.,
  • 314 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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