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Suggest a better descriptionIn a 5 - 6 qt pan combine tomatillos, onions, lima beans, garlic, chilies and 3 1/2 cups water. Bring to a boil over high heat; reduce heat, cover and simmer til vegetables are tender when pierced, about 20 mins. Drain, reserving cooking liquid. Whirl vegetable mixture in a food processor or blender til smooth. (If desired, chill puree and liquid airtight up to 1 day.) Return puree to pan. Cook, uncovered, over medium heat, stirring often, til puree is as thick as catsup, about 15 mins. With a fork blend prepared masa with 1 cup reserved cooking liquid; add to puree. Whirl fennel, cilantro, parsley and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just til hot. Ladle 3/4 cup sauce onto each dinner plate; lay pork slices in sauce and garnish with parsley. Season with salt and pepper to taste. Accompany with remaining sauce. Recipe by: Sunset Magazine May 97 Posted to KitMailbox Digest by Cairn Rodrigues
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 202 | ||
Calories from Fat: 9 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 57.8mg | 2 % | |
Potassium 1006.1mg | 26 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 28.9g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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