Mike's Chili Verde Sauce
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 79.6
- Total Fat: 5.9 g
- Cholesterol: 0.2 mg
- Sodium: 282.6 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.8 g
- Protein: 1.1 g
View full nutritional breakdown of Mike's Chili Verde Sauce calories by ingredient
Introduction
This is a very good Chili Verde Sauce that goes with Venison, Pork, or chicken really well. This is a very good Chili Verde Sauce that goes with Venison, Pork, or chicken really well.Number of Servings: 10
Ingredients
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4 Lbs Tomatillos Quartered (About 10 Medium)
4 Medium Onions Quartered
10 Garlic Cloves Peeled
1 Tsp Salt
1/2 C Chicken Broth
4 Lg Jalapeno Roasted and Peeled Chilis
6 Poblano Roasted and Peeled Chilis
1/4 Cup Olive Oil or Butter
2 Tsp Ground Cumin
Tips
The dish can be served with or without meat. Can be served over rice but we like it over a high fiber tortilla topped with nonfat refried beans and a little low fat sour cream or yogurt.
Directions
In a large roasting pan add Tomatillos, Onions, Garlic, Salt and Broth. Put into 350 Degree oven and roast for about 3 hours. Check 1/2 way through cooking and turn vegetables if necessary. You can roast the meat along with the vegetables if you wish but it is not necessary.
Meanwhile Roast and peel the peppers. Depending on your heat tolerance you might seed the jalapenos prior to roasting them. I put them on the grill and roast them turning twice as each 1/3 is blackened. Put peppers in a bag or bowl with a cover and allow to cool. Peel them and remove seeds and stems. Rough cut into chunks.
Remove roasting pan with vegetables from oven. Transfer to a large nonreactive pot. If you roasted the meat as well, remove the meat from the roasting pan and set aside. Add peeled peppers. Olive Oil, and Cumin.
Using a stick blender, puree until smooth. You can use a food processor but be sure to allow the vegetables to cool prior to pureeing.
Bring sauce to a simmer for 30 minutes in the covered pot to blend the flavors. You can cube or shred the meat if desired and add to the pot to simmer.
Serving Size: About 1 Cup
Number of Servings: 10
Recipe submitted by SparkPeople user MIBRAEL.
Meanwhile Roast and peel the peppers. Depending on your heat tolerance you might seed the jalapenos prior to roasting them. I put them on the grill and roast them turning twice as each 1/3 is blackened. Put peppers in a bag or bowl with a cover and allow to cool. Peel them and remove seeds and stems. Rough cut into chunks.
Remove roasting pan with vegetables from oven. Transfer to a large nonreactive pot. If you roasted the meat as well, remove the meat from the roasting pan and set aside. Add peeled peppers. Olive Oil, and Cumin.
Using a stick blender, puree until smooth. You can use a food processor but be sure to allow the vegetables to cool prior to pureeing.
Bring sauce to a simmer for 30 minutes in the covered pot to blend the flavors. You can cube or shred the meat if desired and add to the pot to simmer.
Serving Size: About 1 Cup
Number of Servings: 10
Recipe submitted by SparkPeople user MIBRAEL.
