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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexico's Own Chile Verde

Source: dLife

Pork in a colorful spicy sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	457.1

Total Carbs	7.7 g

Dietary Fiber	1.5 g

Sugars	4.2 g

Total Fat	34.7 g

Saturated Fat	13.1 g

Unsaturated Fat	3.1 g

Potassium	504.3 mg

Protein	24.2 g

Sodium	293.1 mg

Dietary Exchanges 34.7 Fat, 1.1 Vegetables, 0.0 Fruits, 3.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp ground cumin 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 1.5
1 1/2 lb Pork, shoulder, whole, raw 1.0
1 each cooking spray 2.0
2 tbsp olive oil 1.0
1 lb Tomatillo, fresh, medium 1.0
1 cup fresh chopped onion 1.0
1 tsp lime peel zest 2.0
2 tbsp fresh lime juice 4.0
4 each medium garlic cloves 0.75
0 3/4 cup chopped red bell peppers 8.0
8 oz sour cream 2.0
2 tbsp fresh cilantro

Directions

In mixing bowl combine cumin, salt, and pepper. Set aside.
Remove excess fat, sprinkle cumin mixture over meat, toss to evenly coat.
Add 1 tbsp oil to large skillet, heat to medium.
Add 1/2 of meat, cook until brown.
Remove meat from skillet, set aside.
Add remaining oil to skillet and brown remaining meat. Drain fat.
Move meat to 3 1/2- to 4-quart slow cooker. Add tomatillos, onion, lime peel, lime juice, and garlic. Stir to combine.
Cover and cook on low 6-8 hours or on high 3-4 hours.
If using low setting, adjust to high and add sweet peppers to cooker.
Cover and cook 15 minutes.
Ladle into serving bowls.
In small bowl combine sour cream and cilantro, serve with chile.