Try this Chile Verde Sauce and Meat recipe, or contribute your own.
Suggest a better descriptionMEAT:
1. Cube meat using red cutting boards. Place in a large bowl and sprinkle with about 3 tablespoons of salt, coat meat evenly.
2. Oil pan over medium heat and sear meat until browned on all sides.
SAUCE:
1. Wash tomatillos, serrano, and new Mexico chiles, use designated sink.
2. Boil together the tomatillos, serrano's, new Mexico Chiles, and water until the tomatillos and peppers are soft.
BLEND:
1. Add all the ingredients, except for the meat, to the boiled ones and only 1/4 of the water.
2. Blend until the sauce has the consistency of spaghetti sauce; add more of the boiled water if needed.
3. Salt to taste
4. Once blended, pour over meat until meat reaches an internal temperature of 165° about 1 ½- 2 hours
5. Salt to taste if needed
6. Transfer to deep dish pans and place in the warmer until ready to serve.
edited 3/12/14 BC
edited 3/17/14 NP
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 21 | ||
Calories from Fat: 5 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 141.8mg | 5 % | |
Potassium 150.2mg | 4 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.8g | ||
Protein 0.6g | 1 % | |
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: 21
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