Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This popular New Mexican dish is essentially a green chile stew often made with pork.

Lia Huber
Recipe by Cooking Light May 2007

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Yield:
8 servings (serving size: 3/4 cup rice, 1 cup pork mixture, and 1 lime wedge)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic; sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos; bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.

  • Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.

Nutrition Facts

437 calories; calories from fat 30%; fat 14.5g; saturated fat 3.8g; mono fat 5.6g; poly fat 1.3g; protein 28.9g; carbohydrates 46.2g; fiber 6.3g; cholesterol 81mg; iron 4.3mg; sodium 591mg; calcium 65mg.
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