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Friday, September 12 2014
Chile Verde Recipe
  • 1 1/2   pounds   boneless pork shoulder roast
  • 1    tablespoon   olive oil
  • 1    15 ounce can  Great Northern or navy beans, rinsed and drained
  • 12    ounces   fresh tomatillos, husked and chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
  • 1/2   cup   chopped onion (1 medium)
  • 1    4 ounce can  diced green chile peppers, undrained
  • 2      cloves garlic, minced
  • 3/4   teaspoon   ground cumin
  • 1/2   teaspoon   salt
  • 1    14 ounce can  chicken broth
  • 1    cup   chopped fresh spinach leaves
  • 2    teaspoons   lime juice
  •     Dairy sour cream (optional)
  •     Snipped fresh cilantro (optional)
Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat.
Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.
Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.
Nutrition Facts per serving for 5- to 6-quart slow cooker: 338 cal., 11 g total fat (3 g sat. fat), 77 mg chol., 680 mg sodium, 29 g carbo., 6 g fiber, 32 g pro.
  • To use a 5- to 6-quart slow cooker: increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.) Makes 8 servings.
nutrition information
Per Serving: cal. (kcal) 300, Fat, total (g) 11, chol. (mg) 76, sat. fat (g) 3, carb. (g) 21, fiber (g) 4, pro. (g) 29, sodium (mg) 606, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:54 am   |  Permalink   |  0 Comments  |  Email

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