Chile Verde

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 3 hours 15 minutes

材料

Cooking spray or olive oil, (for greasing)

12-16 ounces tomatillos, (husked and rinsed)

3 jalapeño peppers, (stemmed)

2 large poblano peppers, (stemmed)

1 serrano pepper, (stemmed)

2 medium onions, (halved)

3 cloves garlic

2 tablespoons olive oil

2 ½ pounds boneless pork shoulder, (cut into bite sized chunks)

kosher salt and black pepper, (to taste)

2 tablespoons lime juice (about 1 lime)

⅓ cup chopped cilantro

手順

Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapeños, poblanos, and serrano peppers on the baking sheet and place under the broiler. Broil on high for 10 minutes, flipping the vegetables over halfway through.

Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible. At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.

Add the tomatillos, peppers, onions, and garlic into a large blender and blend until smooth. Set aside until ready to use.

Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the pork and season generously with salt and black pepper. Cook the meat on all sides until browned, about 10 minutes.

Stir in the blended tomatillo salsa verde, scraping the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, reduce the heat to low, simmer, and cook for 2 ½ to 3 hours until the pork is tender.

Remove the pot from the heat and stir in the lime juice and cilantro. Taste and season with more salt, if needed.

Serve over cilantro lime rice or in a bowl with tortilla chips or warm flour tortillas.

栄養

• カロリー: 334 kcal
• 脂肪総量: 12 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 8 g
• トランス脂肪: 0.03 g
• コレステロール: 113 mg
• ナトリウム: 107 mg
• 炭水化物総量: 11 g
• 食物繊維: 3 g
• 糖質総量: 6 g
• タンパク質: 44 g