Green Tomato Chile Verde

Dairy Free
Very Healthy
Health score
69%
Green Tomato Chile Verde
405 min.
8
533kcal

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Are you ready to awaken your taste buds with a burst of vibrant flavors? Our Green Tomato Chile Verde is not just a dish; it's an unforgettable culinary experience that captures the essence of fresh ingredients while being incredibly health-conscious. With a health score of 69, this hearty yet wholesome meal is perfect for a variety of occasions, whether it’s a cozy family dinner or a festive gathering with friends.

This delectable main course features tender, succulent pork shoulder slow-cooked to perfection and enveloped in a zesty green tomato salsa, complemented by the earthy richness of poblano peppers. Each bite is packed with the freshness of chopped cilantro, a hint of garlic, and just the right balance of spices that make your palate sing. Plus, it’s completely dairy-free!

Serving this dish with warm corn tortillas allows you to create delightful tacos that are both satisfying and nourishing. With just a bit of preparation and a slow cooker working its magic, you’ll find that this recipe is as rewarding to prepare as it is to enjoy. Get ready to impress your guests with a meal that combines delicious flavor profiles with a healthy twist, ensuring that it fits seamlessly into your busy lifestyle without compromising on taste!

Ingredients

  • servings corn tortillas warmed
  • 0.3 cup flour all-purpose
  • 1.5 cups cilantro leaves fresh chopped
  •  garlic clove 
  • medium size tomatoes green divided
  • teaspoons ground cumin 
  • 0.3 cup olive oil 
  • teaspoon pepper 
  •  poblano pepper divided seeded
  • lb pork shoulder boneless (Boston butt)
  • servings tomatoes green
  • teaspoon salt 
  • 0.5 cup onion sweet chopped
  • 0.5 cup water hot

Equipment

  • food processor
  • bowl
  • frying pan
  • blender
  • slow cooker

Directions

  1. Chop 3 tomatoes and 1 poblano pepper, and place in a large bowl. Stir in cilantro and next 3 ingredients. Process mixture, in 2 batches, in a blender or food processor until smooth.
  2. Coarsely chop remaining tomatoes and peppers, and place in a 6-qt. slow cooker.
  3. Trim and discard fat from pork.
  4. Cut pork into 2-inch cubes.
  5. Combine pork and next 3 ingredients in a large bowl, and toss to coat.
  6. Sprinkle with flour, and toss to coat.
  7. Cook pork, in batches, in hot oil in a large skillet over medium-high heat, turning occasionally, 10 to 12 minutes or until golden brown.
  8. Place pork over tomato mixture in slow cooker.
  9. Pour pureed tomato mixture over pork.
  10. Cover and cook on LOW 6 to 7 hours or until pork is tender. Season with salt and pepper.
  11. Serve chile verde with tortillas and Green Tomato Salsa.

Nutrition Facts

Calories533kcal
Protein51.6%
Fat30.16%
Carbs18.24%

Properties

Glycemic Index
29.31
Glycemic Load
7.58
Inflammation Score
-8
Nutrition Score
43.04260877941%

Flavonoids

Epigallocatechin 3-gallate
0.01mg
Apigenin
0.01mg
Luteolin
2.81mg
Kaempferol
0.15mg
Myricetin
0.14mg
Quercetin
4.39mg

Nutrients percent of daily need

Calories:533.14kcal
26.66%
Fat:17.61g
27.09%
Saturated Fat:4.17g
26.09%
Carbohydrates:23.96g
7.99%
Net Carbohydrates:19.85g
7.22%
Sugar:5.96g
6.62%
Cholesterol:170.1mg
56.7%
Sodium:473.72mg
20.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:67.79g
135.59%
Vitamin B3:28.68mg
143.4%
Vitamin B1:1.99mg
132.45%
Vitamin B6:2.36mg
117.9%
Selenium:76.81µg
109.72%
Vitamin C:71.57mg
86.75%
Vitamin B2:1.42mg
83.5%
Phosphorus:782.97mg
78.3%
Potassium:1465.95mg
41.88%
Vitamin B12:2.47µg
41.11%
Zinc:6.12mg
40.78%
Vitamin B5:3.4mg
33.96%
Magnesium:113.12mg
28.28%
Vitamin K:27.69µg
26.38%
Iron:4.21mg
23.39%
Manganese:0.42mg
20.9%
Copper:0.41mg
20.63%
Vitamin A:1029.76IU
20.6%
Fiber:4.11g
16.44%
Vitamin E:1.95mg
12.97%
Calcium:73.42mg
7.34%
Folate:27.1µg
6.77%
Source:My Recipes