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San Antonio Chile Verde

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Submitted by pammiel.

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

1 1
MEDIUM MEDIUM ONIONS
coarsely chopped
1 1
EACH EACH GARLIC CLOVES
minced
1 15
TABLESPOON ML VEGETABLE OIL
16 462.4
OUNCES ML/G TOMATOES, CANNED
no salt added, chopped
¾ 177
CUP ML CHICKEN BROTH
clear, ready to serve, with 1/3 less salt
1 15
TABLESPOON ML CUMIN
ground
8 231.2
OUNCES ML/G GREEN CHILI PEPPERS, CANNED
whole, rinsed, drained, and coarsely chopped
3 45
TABLESPOONS ML CILANTRO
chopped
2 3E+1
TABLESPOONS ML SOY SAUCE, LIGHT

Directions

Sauté onion and garlic in hot oil in large saucepan or Dutch oven until soft.

Stir in next 3 ingredients.

Arrange chicken, skin side down, in liquid.

Cover and simmer 35 minutes, or until chicken is tender.

Remove pan fro heat.

Remove chicken; cool.

Shred chicken, discarding skin and bones.

Return chicken to pan; stir in remaining 3 ingredients.

Heat to serving temperature.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 110 31% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 471mg 20%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 22g
Vitamin A 3% Vitamin C 29%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb
 

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