Photo: Charles Deluvio
Chili Verde
8 ingredients
10 min + 8 hr
12 servings
openrecipes
"This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy."
Estimated Nutrition (whole recipe, rough)
492
Calories
62g
Protein
18g
Fat
18g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons Worcestershire sauce
- 1 tablespoon garlic pepper
- 3 pounds pork picnic roast
- 1 large onion, diced
- 1 (14.5 ounce) can chicken broth
- 2 (4 ounce) cans diced green chilies, drained
- 3 (7 ounce) cans green salsa
- 2 (15.5 ounce) cans great Northern beans, drained (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes