Slow-Cooked Chile Verde Recipe
Recipe By The Spruce Eats
This hearty stew, warming meal, hot because of the chilies and tangy because of the tomatillos, is as beloved in the american southwest, where it is called chile verde or chili verde. As happens with all iconic traditional dishes, each cook interprets the basic preparation into his or her own delicious rendition. Use this recipe as a jumping-off point for the development of your personalized version.
4.4
26 Rating -
Rate
Non Vegdiet
4hr 45minstotal
45minsPrep
4hr Cook
4hr 45m.total
45m.Prep
4hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooked Chile Verde Recipe
- 0.33 pound Fresh green chilies
- 0.08 cup Water
- 0.17 tablespoon Vinegar
- 0.17 teaspoon Salt
- 0.33-1/2 tablespoon Pork lard or vegetable oil
- 1/4 pound Boneless chicken or pork
- 0.33 cup Tomatillos
- 0.33 cup Chicken or pork broth
- 0.33 Roasted green chilies
- 0.67 Cloves Garlic
- 0.17 Medium Onion
- 0.08 teaspoon Ground Cumin
- As required Salt To Taste
Nutrition
value
value
442
calories per serving
26 g Fat36 g Protein13 g Carbs10 g FiberOther
Current Totals
- Fat26g
- Protein36g
- Carbs13g
- Fiber10g
MacroNutrients
- Carbs13g
- Protein36g
- Fiber10g
Fats
- Fat26g
Vitamins & Minerals
- Calcium89mg
- Iron5mg
- Vitamin A232mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B311mg
- Vitamin B61mg
- Vitamin B970mcg
- Vitamin B120mcg
- Vitamin C135mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium123mg
- Manganese2mg
- Phosphorus402mg
- Selenium32mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats