Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
  • 10 Ratings
Source: Better Homes and Gardens


Recipe Summary test

40 mins
6 hrs
15 mins
6 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

  • 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

333 calories; fat 11g; cholesterol 73mg; saturated fat 3g; carbohydrates 32g; mono fat 5g; poly fat 2g; insoluble fiber 4g; sugars 3g; protein 27g; vitamin a 145.8IU; vitamin c 0.7mg; thiamin 0.6mg; riboflavin 0.4mg; niacin equivalents 7.1mg; vitamin b6 0.6mg; folate 24.2mcg; vitamin b12 0.6mcg; sodium 314mg; potassium 769mg; calcium 70.7mg; iron 2.3mg.