Try this Tomatillo Chili recipe, or contribute your own.
Suggest a better descriptionHeres a recipe I found from the new Marlboro Country Cookbook. With a few tweaks, it look pretty good. Brown meat and add broth. Cover and slow boil for 60 minutes until tender. Scrape spines off nopalitos and cut in 2 X .5" strips. Cook in boiling salted water for 10 minutes until tender. Husk and chop tomatillos. Saute onion and garlic in oil until tender. Add tomatillos stirring until soft. Add cumin, salt and cayenne. Add tomatillos to beef. Slow boil for 30 minutes. Add nopalitos, chiles and cilantro just before serving. Pork roast would be a good alternative here instead of beef. Either would benefit from a few hours on the smoker first. Posted to CHILE-HEADS DIGEST by Kit Anderson
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Serving Size: 1 Serving (985g) | ||
Recipe Makes: 6 servings | ||
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Calories: 124 | ||
Calories from Fat: 31 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2091.3mg | 72 % | |
Potassium 971.4mg | 26 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 11.4g | ||
Protein 9.9g | 14 % | |
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: 124
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