Pork Chili Verde

Pork Chili Verde might be just the main course you are searching for. For $2.64 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 243 calories, 10g of protein, and 3g of fat. This recipe serves 4. The Super Bowl will be even more special with this recipe. A mixture of fresh cilantro, paprika, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 39 people have made this recipe and would make it again. It is brought to you by The Lean Green Bean. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 87%, this dish is spectacular. If you like this recipe, you might also like recipes such as Pork Chili Verde, Pork Chili Verde, and Chili Verde Pork.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

3 c broth

1 can white beans, drained and rinsed

½ - 1tsp cayenne pepper

2 tsp cumin

3 Tbsp fresh cilantro, chopped

3 cloves garlic, minced

1 c onion, diced

1 tsp paprika

3-4 cups pulled pork, cooked

2 c salsa verde

¼ tsp salt

2 serrano peppers

12 oz tomatillos

¼ c water

Equipment:

dutch oven

broiler

blender

Cooking instruction summary:

In a large dutch oven, saute the onion and garlic until onions are translucent.Add the remaining ingredients.Bring to a boil then reduce heat and let simmer for approximately 20 minutes.Serve topped with avocado and cheese if desired.Remove the papery skins from the tomatillos.Slice in half and roast at 425 for 10 min (or 4-5 min under the broiler).Combine the tomatillos, onion, water, cilantro and salt in a blender and blend until smooth.Makes approximately 1¾ cups

 

Step by step:


1. In a large dutch oven, saute the onion and garlic until onions are translucent.

2. Add the remaining ingredients.Bring to a boil then reduce heat and let simmer for approximately 20 minutes.

3. Serve topped with avocado and cheese if desired.

4. Remove the papery skins from the tomatillos.Slice in half and roast at 425 for 10 min (or 4-5 min under the broiler).

5. Combine the tomatillos, onion, water, cilantro and salt in a blender and blend until smooth.Makes approximately 1¾ cups


Nutrition Information:

Quickview
568k Calories
32g Protein
16g Total Fat
74g Carbs
12% Health Score
Limit These
Calories
568k
28%

Fat
16g
25%

  Saturated Fat
4g
27%

Carbohydrates
74g
25%

  Sugar
40g
44%

Cholesterol
76mg
25%

Sodium
2732mg
119%

Get Enough Of These
Protein
32g
64%

Manganese
0.84mg
42%

Vitamin A
1883IU
38%

Iron
6mg
35%

Fiber
8g
32%

Potassium
1069mg
31%

Vitamin C
22mg
28%

Folate
86µg
22%

Magnesium
83mg
21%

Calcium
200mg
20%

Copper
0.36mg
18%

Phosphorus
156mg
16%

Vitamin K
13µg
13%

Vitamin B6
0.24mg
12%

Vitamin B1
0.18mg
12%

Zinc
1mg
11%

Vitamin E
1mg
10%

Vitamin B3
1mg
10%

Vitamin B2
0.1mg
6%

Vitamin B5
0.42mg
4%

Selenium
2µg
4%

covered percent of daily need
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Related Videos:

Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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