SALSA DE CHILI VERDE
Provided by Marian Burros
Categories condiments, dips and spreads
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine ingredients and serve. Without the tomatoes the salsa can be refrigerated for several hours. Add the tomatoes just before serving.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 10 grams, TransFat 0 grams
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
EASY CHILI VERDE
I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. -Julie Rowland, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.
Nutrition Facts : Calories 287 calories, Fat 17g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 729mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein.
SPEEDY CHILI VERDE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the rice according to the package instructions.
- Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
- Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
- Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.
SALSA VERDE CHILAQUILES
Take your eggs south of the border with our Salsa Verde Chilaquiles. Best of all, our Salsa Verde Chilaquiles recipe only takes 25 minutes to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt butter in medium ovenproof skillet on medium heat. Add eggs, 1 at a time, leaving space between eggs. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
- Add tortilla chips to skillet; cook 5 to 8 min. or until golden brown, stirring frequently. Add salsa and 1/4 cup cheese; mix lightly. Top with eggs and remaining cheese.
- Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted.
- Top with sour cream and cilantro.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 240 mg, Sodium 970 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 3 g, Protein 13 g
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