Dinner

Mild and Tangy Chile Verde is for Dinner.

Mild and Tangy Chile Verde takes 15 minutes to prepare.

Mild and Tangy Chile Verde takes 300 minutes to cook.

Mild and Tangy Chile Verde makes 20 servings.

The ingredients for Mild and Tangy Chile Verde are:

Five cups pork shoulder roast cut into one inch cubes
10 cups washed tomatillos cut into wedges
1 jalipino pepper seeds removed and chopped
1 large 1 1b.10 oz can chopped green chiles
1 bunch cilantro stems removed washed and chopped
1 tsp salt

20 cups medium grain brown rice
Sour cream or Monterey Jack cheese optional

Here is how you make Mild and Tangy Chile Verde:

Serves 20 people 3/4 cup sauce over one cup of brown rice.In large heavy pot, brown meat and add 6 cups of chopped tomatillo. Add one can of diced green chilis including the liquid and chopped jalapino pepper.Bring to boil and either simmer covered on low heat for 2 hours or transfer to a crockpot and cook on medium for 4 hours. One hour before serving, add remaining tomatillos and chopped cillantro. Add salt to taste. Continue to simmer.Serve over cooked brown rice.(You may wish top this with Monterey jack cheese or low fat sour cream ..not included in recipe calculations)Number of Servings: 20Recipe submitted by SparkPeople user FITSUNE.

The nutritional information for Mild and Tangy Chile Verde is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 328.2

• Total Fat: 9.2 g
• Cholesterol: 25.4 mg
• Sodium: 199.9 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 5.0 g
• Protein: 11.6 g

Mild and Tangy Chile Verde is Mexican cuisine.