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Chile Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)313.3073
Energy (kCal)1975.4073
Carbohydrates (g)10.7062
Total fats (g)66.8384
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small skillet over medium heat, toast the cumin, clove and peppercorns until fragrant, stirring frequently so they don't burn. Let cool completely and grind in a spice grinder (see cook's notes). | 2. Place the tomatillos and jalapenos in a small saucepan and cover with cold water. Bring to a boil and simmer 5 minutes, or until barely soft. Drain immediately and place in a food processor along with the Anaheim chilies, garlic and salt. Pulse until smooth. | 3. Heat the lard (or oil) in a large skillet over medium-high heat and, working in batches, brown the pork on one side without stirring the meat, then turn and brown on the other side. Return all the pork to the skillet and add the poblanos and onion and cook, stirring, until the onions are soft, about 5 minutes. Add the ground spices and cook, stirring, for an additional 2 minutes, until the spices are fragrant. Transfer the pork mixture to a 5-quart slow cooker. | 4. Return the skillet to the stove and reduce heat to medium. Add the contents of the food processor to the pan and cook, stirring, until the salsa is thick and begins to stick to the pan. Add the water (or broth) and bay leaf to the pan and simmer, stirring once or twice, for 5 minutes. Stir into the pork in the slow cooker, cover, and cook on low 2 hours, or until the pork is tender. Serve hot with a bowl of Mexican crema or sour cream alongside. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    clove 1 5.754 1.3761 0.1254 0.273
    black peppercorn 1 teaspoon 252.1667 0.0 56.1 1.4167
    tomatillo total 10 ounces husked washed 252.1667 0.0 56.1 1.4167
    jalapeno chilies 2 stemmed 252.1667 0.0 56.1 1.4167
    anaheim chilies 8 roasted seeded diced 252.1667 0.0 56.1 1.4167
    garlic clove 4 252.1667 0.0 56.1 1.4167
    kosher salt 2 1/2 teaspoons 252.1667 0.0 56.1 1.4167
    lard vegetable oil 2 tablespoons 230.4 0.0 0.0 25.6
    pork shoulder 2 1/2 boneless cut 1439.3366 0.0 255.4539 38.5334
    poblano chile 2 roasted seeded diced 252.1667 0.0 56.1 1.4167
    white onion 1/2 diced 32.0 7.472 0.88 0.08
    water 1/2 cup 0.0 0.0 0.0 0.0
    bay leaf 1 - - - -
    cream sour - - - -

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

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