Mild and Tangy Chile Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Five cups pork shoulder roast cut into one inch cubes10 cups washed tomatillos cut into wedges1 jalipino pepper seeds removed and chopped1 large 1 1b.10 oz can chopped green chiles1 bunch cilantro stems removed washed and chopped1 tsp salt20 cups medium grain brown riceSour cream or Monterey Jack cheese optional
Serves 20 people 3/4 cup sauce over one cup of brown rice.
In large heavy pot, brown meat and add 6 cups of chopped tomatillo. Add one can of diced green chilis including the liquid and chopped jalapino pepper.
Bring to boil and either simmer covered on low heat for 2 hours or transfer to a crockpot and cook on medium for 4 hours.
One hour before serving, add remaining tomatillos and chopped cillantro. Add salt to taste. Continue to simmer.
Serve over cooked brown rice.
(You may wish top this with Monterey jack cheese or low fat sour cream ..not included in recipe calculations)
Number of Servings: 20
Recipe submitted by SparkPeople user FITSUNE.
In large heavy pot, brown meat and add 6 cups of chopped tomatillo. Add one can of diced green chilis including the liquid and chopped jalapino pepper.
Bring to boil and either simmer covered on low heat for 2 hours or transfer to a crockpot and cook on medium for 4 hours.
One hour before serving, add remaining tomatillos and chopped cillantro. Add salt to taste. Continue to simmer.
Serve over cooked brown rice.
(You may wish top this with Monterey jack cheese or low fat sour cream ..not included in recipe calculations)
Number of Servings: 20
Recipe submitted by SparkPeople user FITSUNE.
Nutritional Info Amount Per Serving
- Calories: 328.2
- Total Fat: 9.2 g
- Cholesterol: 25.4 mg
- Sodium: 199.9 mg
- Total Carbs: 49.6 g
- Dietary Fiber: 5.0 g
- Protein: 11.6 g
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