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Name: Chili Verde
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 17-oz can tomatillos; 2 -(up to); 1 Onion chopped; 1 17-oz can hominy (optional); 1 -(up to); 1 1/2 -(up to); 1 ts Dried marjoram; 2 Jalapeno peppers chopped; 2 tb Cooking oil; 1/2 ts Cumin seed; Salt to taste; 1 ts Dried cilantro; 3 c Rice; 1/2 ts Mustard seed; 1 ts Sage; 2 lb Chicken or pork; 3 tb Flour; 1 17-oz can chicken broth; 1 7-oz can Ortega chiles diced; 1/2 ts Black Pepper ground; 3 Garlic chopped

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INGREDIENTS

1 17-oz can tomatillos
2 -(up to)
1 Onion ; chopped
1 17-oz can hominy ; (optional)
1 -(up to)
1 1/2 -(up to)
1 ts Dried marjoram
2 Jalapeno peppers ; chopped
2 tb Cooking oil
1/2 ts Cumin seed
Salt to taste
1 ts Dried cilantro
3 c Rice
1/2 ts Mustard seed
1 ts Sage
2 lb Chicken ; or pork
3 tb Flour
1 17-oz can chicken broth
1 7-oz can Ortega chiles ; diced
1/2 ts Black Pepper ; ground
3 Garlic ; chopped

Servings

INSTRUCTIONS

Date: Fri, 15 Mar 1996 07:34:27 -0800 From: "Rund, Sharen" This recipe was adapted from the Pork with Tomatillo stew from the Sunset Magazine Mexican Cookbook. All measurements are approximate You can substitute chicken for the pork. I usually serve this with refried beans topped with melred jack cheese and salsa on the side Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a deep skillet at medium heat and cook covered untilonion is soft. Stir occasionally to cook evenly. Cut meat into bite size chunks. Put flour and sage into the bag and shake the meat until dusted. Add the meat to the skillet and stir occasionally until the meat is brown(or white for chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno peppers, cilantro and marjoram to pan. Simmer covered under low heat for about an hour or until meat is tender. Turn off heat and let sit covered until ready to eat or cool enough to put in the refrigerator. If you prepare this the day before you use it, it will taste better the next day. Serve with cooked rice. CHILE-HEADS DIGEST V2 #269 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chili Verde

1 17-oz can tomatillos
2 -(up to)
1 Onion chopped
1 17-oz can hominy (optional)
1 -(up to)
1 1/2 -(up to)
1 ts Dried marjoram
2 Jalapeno peppers chopped
2 tb Cooking oil
1/2 ts Cumin seed
 Salt to taste
1 ts Dried cilantro
3 c Rice
1/2 ts Mustard seed
1 ts Sage
2 lb Chicken or pork
3 tb Flour
1 17-oz can chicken broth
1 7-oz can Ortega chiles diced
1/2 ts Black Pepper ground
3 Garlic chopped

Date: Fri, 15 Mar 1996 07:34:27 -0800    From: "Rund, Sharen" <RUNDSAB@alisa1.lockheed.com>  This recipe was adapted from the Pork with Tomatillo  stew from the Sunset  Magazine Mexican Cookbook.  All measurements are approximate You can  substitute chicken for the pork.  I usually serve this with refried beans  topped with melred jack cheese and salsa on the side    Add chopped onion, garlic, cumin, black pepper, mustard seed and oil in a  deep skillet at medium heat and cook covered untilonion is soft. Stir  occasionally to cook evenly. Cut meat into bite size chunks. Put flour and  sage into the bag and shake the meat until dusted. Add the meat to the  skillet and stir occasionally until the meat is brown(or white for  chicken). Chop up tomatillos ans add to pan.Add ortega chilis, jalapeno  peppers, cilantro and marjoram to pan. Simmer covered under low heat for  about an hour or until meat is tender. Turn off heat and let sit covered  until ready to eat or cool enough to put in the refrigerator. If you  prepare this the day before you use it, it will taste better the next day.  Serve with cooked rice.    CHILE-HEADS DIGEST V2 #269    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (578g)
Recipe Makes: 8

Calories: 720
Calories from Fat: 215 (30%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 6.1g
Cholesterol 84mg		26 %
Sodium 582.3mg		20 %
Potassium 668.7mg		18 %
Total Carbohydrate 92.7g		27 %
	Dietary Fiber 10.2g	41 %
	Sugars, other 82.4g
Protein 31.3g		45 %
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Calories per serving: 720

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