Recipes and Cooking Verde Simmer Sauce Freezing sauces, like this Mexican-inspired verde sauce, in individual portions means you pull out only what you need to add to all kinds of recipes. By Annie Peterson Published on March 10, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Total Time: 20 mins Servings: 3 Yield: 6 cups Jump to Nutrition Facts Ingredients 4 11 ounce cans tomatillos, drained, or 2 1/4 lb. fresh ripe tomatillos, husked, rinsed, and chopped 4 fresh poblano peppers, seeded and coarsely chopped 2 small onions, quartered 4 teaspoon ground cumin 2 teaspoon ground coriander 4 garlic cloves, minced ¼ teaspoon each salt and black pepper Directions In a food processor combine tomatillos, poblanos, onions, cumin, coriander, garlic, and 1/4 teaspoon each salt and ground black pepper; process until smooth. (If using fresh tomatillos, you may have to add 1/4 to 1/2 cup water.) If necessary, process in batches and stir batches together. Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover and freeze up to 6 months. Use in Black Bean Skillet Enchiladas Verde and Chicken Verde Tacos. Makes three 2-cup portions. Chicken Verde Tacos Place 1 1/2 lb. skinless, boneless chicken thighs or 1 1/2 lb. beef flank steak, trimmed, in a 3 1/2- or 4-qt. slow cooker. Add one frozen portion Verde Simmer Sauce. For chicken: Cover and cook on low 3 1/2 to 4 hours or on high 2 1/4 hours. For beef: Cover and cook on low 7 to 8 hours or on high 3 1/2 to 4 hours. Remove meat from sauce; shred or thinly slice. Stir shredded meat into sauce. Spoon into 6-inch tortillas; top with desired toppers. Serves 6.Nutrition analysis per serving: 347 calories, 17 g protein, 38 g carbohydrate, 7 g total fat (5 g sat. fat), 40 mg cholesterol, 3 g fiber, 2 g total sugar, 3% Vitamin A, 74% Vitamin C, 677 mg sodium, 8% calcium, 25% iron To Store Chicken Verde or Steak Verde Transfer cooked chicken or steak mixture to an airtight container. Store in refrigerator up to 5 days. Black Bean Skillet Enchiladas Verde Preheat oven to 350°F. Thaw one portion Verde Simmer Sauce. In a large bowl stir together one 15-oz. can black beans, rinsed and drained; 1 cup chopped zucchini; 1 cup fresh or frozen whole kernel corn; and 1 cup shredded Mexican blend cheese. In a large oven-safe skillet layer half of the sauce, four 6-inch tortillas, overlapping as necessary, and half of the bean mixture. Repeat layers. Top with 1 cup additional cheese. Bake, uncovered, 30 minutes or until heated through. Top with grape tomatoes, fresh cilantro, and/or roasted pepitas. Serves 6.Nutrition analysis per serving: 281 calories, 15 g protein, 26 g carbohydrate, 14 g total fat (6 g sat. fat), 35 mg cholesterol, 5 g fiber, 2 g total sugar, 9% Vitamin A, 79% Vitamin C, 510 mg sodium, 23% calcium, 14% iron Print Nutrition Facts (per serving) 154 Calories 5g Fat 23g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 154 % Daily Value * Total Fat 5g 6% Sodium 617mg 27% Total Carbohydrate 23g 8% Total Sugars 1g Protein 5g Vitamin C 394mg 1,970% Calcium 109mg 8% Iron 7.4mg 41% Potassium 488mg 10% Folate, total 32.6mcg Vitamin B-6 0.4mg *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.