Tomatillo green chili
Source: Ryan’s brain
Sweat all the firm veggies until translucent. Then add tomatoes and tomatillos. Then add all other ingredients and simmer for one hour. Then blend thoroughly with the hand blender should be thick and no discernible ingredients. Cool with ice wand. Store in reach in cooler on the right hand bottom shelf.
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Serving Size: 1 Serving (7058g) | ||
Recipe Makes: Servings | ||
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Calories: 1190 | ||
Calories from Fat: 109 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2431.2mg | 84 % | |
Potassium 8530mg | 224 % | |
Total Carbohydrate 260.7g | 77 % | |
Dietary Fiber 75.3g | 301 % | |
Sugars, other 185.4g | ||
Protein 38.3g | 55 % | |
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: 1190
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