Chile verde
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 166.6
- Total Fat: 12.4 g
- Cholesterol: 30.1 mg
- Sodium: 181.4 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.9 g
- Protein: 11.0 g
View full nutritional breakdown of Chile verde calories by ingredient
Number of Servings: 8
Ingredients
-
Pork shoulder
tomatillos
serrano peppers
white onion
garlic
cilantro
coconut oil
seasoning of choice
Directions
preheat oven to 325
melt coconut oil
place pork shoulder blade steaks in pyrex baking dish 9x13
pour coconut oil over pork
season as desired, place fresh onion slices over meat and chopped garlic.
cover with foil and slow roast for 6-8 hours
Salsa:
in a lightly greased large frying pan or griddle, toast tomatillos, garlic, 1/2 white onion and serrano peppers.
When soft and slightly blackened on all sides, place ingredients in a blender with water and salt and puree to make not too thick salsa.
Re-heat frying pan with a tsp of oil and pour salsa in to hot pan, cook. Bring down to a simmer and cover for about 30 minutes. Remove and allow to cool, set aside.
Once meat is done, tear in to chunks and add to salsa, cook together. Serve with freshly chopped onion, cilantro, crema superior and a sprinkle of cotija cheese.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SEATTLECAFECITO.
melt coconut oil
place pork shoulder blade steaks in pyrex baking dish 9x13
pour coconut oil over pork
season as desired, place fresh onion slices over meat and chopped garlic.
cover with foil and slow roast for 6-8 hours
Salsa:
in a lightly greased large frying pan or griddle, toast tomatillos, garlic, 1/2 white onion and serrano peppers.
When soft and slightly blackened on all sides, place ingredients in a blender with water and salt and puree to make not too thick salsa.
Re-heat frying pan with a tsp of oil and pour salsa in to hot pan, cook. Bring down to a simmer and cover for about 30 minutes. Remove and allow to cool, set aside.
Once meat is done, tear in to chunks and add to salsa, cook together. Serve with freshly chopped onion, cilantro, crema superior and a sprinkle of cotija cheese.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SEATTLECAFECITO.