Photo: Sam Loyd
Chile Verde II
13 ingredients
45 min + 1 hr 15 min
20 servings
openrecipes
"A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese."
Estimated Nutrition (whole recipe, rough)
888
Calories
88g
Protein
48g
Fat
23g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pounds cubed pork stew meat
- 1/4 cup vegetable oil
- 2 large yellow onions
- 6 cloves garlic, minced
- 1 tablespoon sea salt
- freshly ground pepper, to taste
- 1 tablespoon ground cumin
- 4 1/2 quarts chicken broth
- 8 fresh poblano chile peppers, seeded and chopped
- 4 fresh jalapeno peppers, seeded and chopped
- 2 yellow bell peppers, seeded and chopped
- 3 pounds fresh tomatillos, husks removed
- 1 bunch cilantro leaves, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes