Low in fat but high in flavor. Serve this with fresh, warm tortillas for a warming dinner.
Heat the oil in a large, heavy pot or dutch oven. Add the pork in batches until it is all lightly browned. Add the onion and brown it lightly, followed by the garlic.
Crush the tomatos and add them (with the juice). Similarly add the tomatillos and chopped green chiles.
Rinse the pinto beans to remove the packing juice then add them into the pot.
Season with salt, oregano, and cumin. You can tweak up the heat a bit with some red pepper or an additional jalapeno pepper it you wish.
The trick with serving chile is to make it flavorful but not blazing hot. Then put some serious "heat" in a small bowl for those who desire it. That way everyone is happy.
As with many slow cooked dishes, this is often better the next day.
Makes 16 (1 cup) servings.
Beans aren't traditional in Chile Verde but they let us cut the meat back and still have a high protein level.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 16 | ||
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Calories: 238 | ||
Calories from Fat: 95 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 38mg | 12 % | |
Sodium 83.8mg | 3 % | |
Potassium 662.5mg | 17 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 13.4g | ||
Protein 16.7g | 24 % | |
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: 238
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