Pork in Salsa Verde (Chile Verde)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 360.0
- Total Fat: 25.6 g
- Cholesterol: 102.2 mg
- Sodium: 70.4 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.8 g
- Protein: 28.5 g
View full nutritional breakdown of Pork in Salsa Verde (Chile Verde) calories by ingredient
Introduction
Traditional Mexican dish Traditional Mexican dishNumber of Servings: 4
Ingredients
-
*Pork Ribs, country style, 2 piece, cooked, excluding refuse
Tomatillos, 3 medium
Garlic, 1 clove
Onions, raw, 1 tbsp chopped
Cilantro, raw, 1 tbsp
Serrano Peppers, 4-5 peppers
Directions
Cut pork into cubes, brown in oil (just enough to cover) with salt (if desired). Drain, set aside.
To prepare the salsa:
Boil or toast the tomatillos and chiles (add more chiles for more spice, as desired).
Place in blender along with garlic and onion.
If boiled, use water from cooking in blender, use enough to cover the tomatillos and chiles.
Puree until well blended.
Add salt and cilantro to taste.
Two options:
Cook pork in deep frying pan with salsa added, at a low simmer
or
Serve pork with salsa on side for people to add to taste
Garnish with freshly diced cilantro and white onion and drizzle Crema Agria over dish. Good served on a bed of chopped Romaine Lettuce.
Number of Servings: 4
Recipe submitted by SparkPeople user LA_GUERITA.
To prepare the salsa:
Boil or toast the tomatillos and chiles (add more chiles for more spice, as desired).
Place in blender along with garlic and onion.
If boiled, use water from cooking in blender, use enough to cover the tomatillos and chiles.
Puree until well blended.
Add salt and cilantro to taste.
Two options:
Cook pork in deep frying pan with salsa added, at a low simmer
or
Serve pork with salsa on side for people to add to taste
Garnish with freshly diced cilantro and white onion and drizzle Crema Agria over dish. Good served on a bed of chopped Romaine Lettuce.
Number of Servings: 4
Recipe submitted by SparkPeople user LA_GUERITA.