Chile Verde
Ingredients:
1⁄8 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 tablespoon ground cumin
1 tablespoon chili powder
0.5 (19 ounce) can green enchilada sauce (mild)
24 ounces tomatillos (canned, including liquid)
3 ½ ounces salsa verde (hot)
3 to 4 boneless skinless chicken breasts or 4 pieces lean pork
1 onion, diced
3 garlic cloves, minced
16 ounces mild green chilies (diced, including canning liquid)
1/2 lime, juice of
1/4 cup cilantro, chopped
8 medium potatoes, cubed (optional)
Cilantro
Yogurt or sour cream
Tortilla
Directions:
1. Combine all ingredients (except those for serving) and place in a crock pot.
2. Cook on high for one hour and then switch to low for an additional 4-6 hours. (This could easily be cooked on the stove as well).
3. At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
4. Serve with cilantro, yogurt or sour cream and tortillas (and a spoon!).
Servings: 4
Source: Food.com
Ingredients:
1⁄8 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 tablespoon ground cumin
1 tablespoon chili powder
0.5 (19 ounce) can green enchilada sauce (mild)
24 ounces tomatillos (canned, including liquid)
3 ½ ounces salsa verde (hot)
3 to 4 boneless skinless chicken breasts or 4 pieces lean pork
1 onion, diced
3 garlic cloves, minced
16 ounces mild green chilies (diced, including canning liquid)
1/2 lime, juice of
1/4 cup cilantro, chopped
8 medium potatoes, cubed (optional)
Cilantro
Yogurt or sour cream
Tortilla
Directions:
1. Combine all ingredients (except those for serving) and place in a crock pot.
2. Cook on high for one hour and then switch to low for an additional 4-6 hours. (This could easily be cooked on the stove as well).
3. At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
4. Serve with cilantro, yogurt or sour cream and tortillas (and a spoon!).
Servings: 4
Source: Food.com
That's it for today, blog. G