WebCuisine: Low Carb Keyword: Crock Pot Chicken Chile Verde Prep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hours 15 minutes Servings: 8 -6 Calories: 307kcal Author: Cris Ingredients 16 oz …
Preview
See Also: Chicken Recipes, Low Carb RecipesShow details
This Chile Verde with Roasted Tomatillos and Peppers recipe stays fairly traditional with the use of pork for the protein, but adds some different spices to liven up the flavor, and lime juice to brighten the dish overall. Tomatillos remain the star ingredient and they are actually quite easy to prep.
This homemade authentic Chili Verde is low carb and keto friendly. Preheat oven to broil. Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic. To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers.
Remove tomatillos and peppers from the oven and let cool enough to handle. Remove the skins from the peppers and tomatillos. In a food processor, add the roasted tomatillos, roasted peppers and cilantro and process until smooth. Set aside.
Depending on how spicy you want your Chile Verde, you can choose to use other peppers as well. Using the 7-5/8" Petite Chef knife, I cut the peppers in half and removed the seeds. The next step is key to really bringing out the flavor of the tomatillos and peppers.