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    You are in: Home / Recipes / Jackie's New Mexico Green Chile Recipe
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    Jackie's New Mexico Green Chile

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Ms. Valeriah's Note:

    This is adapted from a recipe I found online called Karen's New Mexico Green Chile. If you google it by that title, you'll find it. I've made some adaptations of my own over the years. This one is pretty low in fat and carbs, as there is no thickening agent needed. The consistency is already nice and thick because of the pureed peppers and tomatillos. Feel free to tweak the amounts to taste, of course. And, of course, use chili peppers of whatever heat that you prefer. You can substitute canned or frozen with no trouble at all.

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    Units: US | Metric


    1. 1
      Braise chicken breast, add to large pot. Saute onion and add it as well.
    2. 2
      Remove seeds and membranes from roasted chili peppers, puree in blender along with tomatillos.
    3. 3
      Add pureed peppers, tomatillos to pot, along with all remaining ingredients, give it a good stir, let it come to a gentle boil, then reduce heat and simmer at least 2 hours.
    4. 4
      Of course this can be done in a crock pot and left to simmer all day! A favorite crock-pot variation is to use a small lean roast in place of the cubed meat and let it go 'til it just plain falls apart. Yum.

    Ratings & Reviews:


    Nutritional Facts for Jackie's New Mexico Green Chile

    Serving Size: 1 (441 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 227.7
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 1.8 g
    Cholesterol 36.2 mg
    Sodium 496.1 mg
    Total Carbohydrate 24.4 g
    Dietary Fiber 4.0 g
    Sugars 11.4 g
    Protein 19.2 g

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