Chile Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
5 lb Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder, and spareribs), separable lean and fat 2 large Onions, raw 7 serving pablano pepper 1 large (by IAMBIZI) 4 pepper Jalapeno Peppers 16 tbsp Cilantro, raw 2 tbsp Cumin seed 10 clove Garlic 1 tsp Salt 1 tsp Pepper, black .5 cup Cornstarch 16 cup (8 fl oz) Chicken Broth 876 grams Tomatillos
Brown pork, cube. Remove from pan. Cook chopped onion and garlic until soft. add peppers. Puree tomatillos and cilantro in food processor or blender then add to pot. Add pork back and Chicken broth (reserving 1 cup). Add spices. Cook for 2 hours over low heat. Mix reserved broth and cornstarch, stir into pot. Continue to cook until thickened.
Serving Size: makes 30 servings
Number of Servings: 30
Recipe submitted by SparkPeople user DONNISR.
Serving Size: makes 30 servings
Number of Servings: 30
Recipe submitted by SparkPeople user DONNISR.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 12.3 g
- Cholesterol: 53.3 mg
- Sodium: 632.8 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.9 g
- Protein: 15.9 g
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