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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.9
  • Total Fat: 10.2 g
  • Cholesterol: 106.5 mg
  • Sodium: 660.2 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 36.2 g

View full nutritional breakdown of Chili Verde - From California Latino 5 a Day Campaign calories by ingredient
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Chili Verde - From California Latino 5 a Day Campaign

Submitted by: MICHELLEMESSER

Introduction

I'm calculating the recipe here so I can just add it in easily and often. I love chili verde when I go to Mexican or Latino restaurants. And this recipe is delishious. In the cookbook it states that a 1 1/2 cup serving is only 266 cals., 12 g carbs, 39 g protein, with 7 g total fat, 2 g fiber, and 382 mg sodium. I'm calculating the recipe here so I can just add it in easily and often. I love chili verde when I go to Mexican or Latino restaurants. And this recipe is delishious. In the cookbook it states that a 1 1/2 cup serving is only 266 cals., 12 g carbs, 39 g protein, with 7 g total fat, 2 g fiber, and 382 mg sodium.
Number of Servings: 4

Ingredients

    1 pound fresh tomatillos, husks removed, washed, and cut into quarters

    3 Anaheim chilies, roasted, peeled, seeded, and diced

    3 green onions, sliced

    2 gloves garlic, chopped

    1 jalapeno pepper, seeded and diced

    2 tablespoons fresh lime juice

    1 teaspoon sugar

    2 teaspoons oil

    1 to 1 1/2 pounds lean pork, cut into 3/4-inch chunks

    1/4 cup chopped fresh cilantro

    1/2 teaspoon salt

Directions

Makes 4 servings. 1 1/2 cups per serving.

1. Place tomatillos in a medium saucepan with a small amount of water. Cover and simmer for about 5 minutes until soft.

2. Drain tomatillos and place in a blender or food processor along with Anaheim chilies, green onions, garlic, and jalapeno pepper. Blend on low speed until fairly smooth. Stir in lime juice and sugar and pour back into saucepan; set aside.

3. Heat oil in a large skillet. Add pork to skillet; cook and stir over high heat for about 5 minutes to brown; add to the pan with the sauce. Bring to a boil; reduce heat and simmer; covered, for 50 minutes.

4. Remove cover and cook for 10 minutes more. Stir in cilantro and salt.

Number of Servings: 4

Recipe submitted by SparkPeople user MICHELLEMESSER.






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