Mild and Tangy Chile Verde
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Mild and Tangy Chile Verde calories by ingredient
Introduction
Food for a crowd or to freeze ahead in individual portions for quick and easy microwave meals. Food for a crowd or to freeze ahead in individual portions for quick and easy microwave meals.Number of Servings: 20
Ingredients
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Five cups pork shoulder roast cut into one inch cubes
10 cups washed tomatillos cut into wedges
1 jalipino pepper seeds removed and chopped
1 large 1 1b.10 oz can chopped green chiles
1 bunch cilantro stems removed washed and chopped
1 tsp salt
20 cups medium grain brown rice
Sour cream or Monterey Jack cheese optional
Directions
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.