ISO Delicious & Easy Chili Verde Recipe

[JennyLiz]

Anyone out there have a delicious & simple chili pork verde recipe? If it's light, that's a bonus! Thanks in advance! JennyLiz

[Gail]

Lorilei posted a recipe a couple of weeks ago in Vanessa's "Tomatillo ideas" thread. Check it out at: www.cookinglight.com/bbs/Forum1/HTML/000996.html (http://www.cookinglight.com/bbs/Forum1/HTML/000996.html)

[This message has been edited by Gail (edited 09-15-2000).]

[JennyLiz]

Good memory Gail - Thank You! Lorilei's recipe looks good, simple too, just my speed! JennyLiz

[Shelly]

I made Lorilei's chile verde last night and it is very good! Thank you Lorilei!
I did have to improvise a bit because I can't find tomatillos around here, but I did find some Herdez Salsa Verde, so I used about 4 small cans in place of the tomatillos. The ingredient list on the can also included onions and serrano peppers, so I figured it would be hard to go wrong using this stuff. The only thing I will do differently next time is I will either reduce the amount of chicken boullion or use the low sodium; it was way too salty for me. I usually only buy the reduced salt boullion granules, but for some reason I've had a hard time finding those too!! Anyhow, it was still really good, especially with homemade corn tortillas! Somewhat time-consuming, but well worth it! http://www.cookinglight.com/bbs/smile.gif


I forgot to mention - I only used 2 lbs of pork, and I bought pork loin because I couldn't find pork shoulder. 4 lbs seemed like an awful lot, especially after I cut up 2 lbs!
[This message has been edited by Shelly (edited 09-19-2000).]

[This message has been edited by Shelly (edited 09-19-2000).]

[Stacey Strawn]

Here's a CL recipe that I think you might enjoy...

Enchiladas Verdes

SOURCE: Cooking Light Magazine YEAR: 1999 ISSUE: Jan/Feb PAGE: 112

INGREDIENTS FOR 4 SERVINGS:
Salsa Verde:
1 pound tomatillos (about 15)
1-1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeno pepper, seeded and chopped
Filling:
2-1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Remaining ingredients:
Cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
Sliced jalapeno pepper (optional)

INSTRUCTIONS:
If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's
milk cheese with a bright, pungent flavor.

The Double-Herb Roasted Chicken recipe can be found in the Jan/Feb 1999 issue.

1. To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1-1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a
boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food
processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add
salsa verde; cook until reduced to 2 cups (about 1 minute).

2. Preheat oven to 400 degrees.

3. To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.

4. Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package
directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream).

NUTRITIONAL INFORMATION:
CALORIES 386 (27% from fat); FAT 11.5g (sat 3.9g, mono 3.4g, poly 2.3g); PROTEIN 36.5g; CARB 38.9g; FIBER 4.8g; CHOL 86mg; IRON 2.9mg;
SODIUM 841mg; CALC 205mg


[This message has been edited by Stacey Strawn (edited 09-19-2000).]

[Gail]

Originally posted by Stacey Strawn:
...Serve with sour cream, and garnish with


With? The suspense is killing me! http://www.cookinglight.com/bbs/biggrin.gif

[Stacey Strawn]

Sorry Gail......I thought I'd just let you guys fill in the rest!! lol...bad administrator