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Chile Verde II

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)295.2628
Energy (kCal)4417.524
Carbohydrates (g)89.5372
Total fats (g)320.5492
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 75 minutes, Preparation Time - 45 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour. | 2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork meat 6 pounds cubed 3456.4398 0.0 279.7811 250.6599
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    yellow onion 2 - - - -
    garlic 6 cloves minced 26.82 5.9508 1.1448 0.09
    sea salt 1 tablespoon - - - -
    pepper ground - - - -
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    chicken broth 4 1/2 quarts - - - -
    poblano chile pepper 8 seeded chopped - - - -
    jalapeno pepper 4 seeded chopped 6.525 1.4625 0.2048 0.0832
    yellow bell pepper 2 seeded chopped - - - -
    tomatillo 3 pounds 435.4492 79.4695 13.0635 13.8799
    cilantro leaf 1 bunch chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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