Recipes and Cooking Taco Verde Simmer Sauce Start Mexican night off with homemade taco sauce! This zesty recipe pairs well with both steak and chicken tacos, so everyone at your table will be satisfied. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 30, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 48 Jump to Nutrition Facts Ingredients 4 11 ounce cans tomatillos, drained 4 fresh poblano chile peppers, seeded and coarsely chopped* 2 small onions, quartered 4 teaspoon ground cumin 2 teaspoon ground coriander 4 cloves garlic, minced ¼ teaspoon black pepper Directions In a food processor combine all of the ingredients. Cover and process until smooth. Divide mixture into three 2-cup portions and place in airtight containers. Store in refrigerator up to 5 days. Use in the following slow cooker recipes. If desired, serve as nachos over tortilla chips, as salads over greens or tossed with grains, or as tacos or burritos in tortillas or taco shells, adding desired toppings, Taco Verde Chicken Place 2 lb. skinless, boneless chicken thighs in a 3 1/2- or 4-qt. slow cooker. Add one portion Taco Verde Simmer Sauce. Cover and cook on low 3 1/2 to 4 hours or high 2 1/4 hours. Remove chicken and coarsely shred using two forks. Stir shredded chicken into sauce. Stir in 1/2 cup chopped fresh cilantro. Makes 12 (1/2-cup) servings. Per Serving: 105 calories, 15 g protein, 2 g carbohydrate, 4 g total fat (1 g sat. fat), 71 mg cholesterol, 1 g fiber, 0 g total sugar, 2% Vitamin A, 37% Vitamin C, 104 mg sodium, 1% calcium. 7% iron Steak Taco Verde Trim fat from 1 1/2 to 2 lb. beef flank steak and sprinkle with 1/2 tsp salt. Place meat in a 3 1/2- or 4-qt. slow cooker. Add one portion Taco Verde Simmer Sauce. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Remove and thinly slice meat. Stir sliced meat into sauce. Stir in 1/2 cup chopped fresh cilantro. Makes 12 (1/2-cup) servings. Per Serving: 104 calories, 13 g protein, 2 g carbohydrate, 5 g total fat (2 g sat. fat), 38 mg cholesterol, 1 g fiber, 0 g total sugar, 2% Vitamin A, 37% Vitamin C, 160 mg sodium, 2% calcium, 8% iron To Store Transfer chicken, beef, or bean mixture to an airtight container. Store in refrigerator up to 5 days. Rate it Print Nutrition Facts (per serving) 10 Calories 2g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 10 % Daily Value * Sodium 24mg 1% Total Carbohydrate 2g 1% Vitamin C 24.7mg 124% Calcium 7mg 1% Iron 0.5mg 3% Potassium 33mg 1% Folate, total 2.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.