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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Husk and remove stems and rinse tomatillos. | 2. Remove stems and rinse all peppers and slice in half. Depending on your taste you can either leave the seeds in or take them out. | 3. Boil tomatillos and peppers together until the tomatillos are a light yellow and are soft to the touch. Don't over cook. You don't want the tomatillos to break open. | 4. I use a ladle to pull out the tomatillos and peppers. | 5. Place them in a blender. | 6. Roughly chop cilantro leaves and add them to the blender. Blend well. | 7. I leave the peppers in the blender while I brown the pork in the pot that I will simmer everything inches. | 8. Brown chunked pork in olive oil and all the seasonings. Add onion. Add the garlic last so it doesn't burn. | 9. Combine blended peppers with with pork and chicken stock. Simmer on low for 2 hours. | 10. This is how I freeze it. I find it is best to freeze the chile verde in a flat surface, like a 9x13 pan. Spray with Pam first.cover and freeze. When completely frozen take out and you can cut to any size to fit your families needs. I take the cut sections and seal them into our foodsaver bags. | 11. To reheat place sections in to a pan on low and bring to a simmer. Then enjoy. | 12. You and even put the sections into a crock pot set on low and enjoy after a day of work. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	20 -25			0.0	0.0	0.0	0.0
serrano pepper	2			1.4	0.2931	0.0761	0.0192
pasilla chile	2			806.9352	0.0	179.5204	4.5333
anaheim chili	1			806.9352	0.0	179.5204	4.5333
onion	1		chunked	64.0	14.944	1.76	0.16
cilantro	1/2	bunch		-	-	-	-
garlic clove	3 -4		chopped	806.9352	0.0	179.5204	4.5333
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
cayenne powder	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
pork shoulder	3 -5	lb		0.0	0.0	0.0	0.0
chicken stock	1	can		129.5352	12.7016	9.0675	4.3178
extra virgin olive oil	2	tablespoons		806.9352	0.0	179.5204	4.5333

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