Pork And Green Chili Chimichangas Recipes

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PORK GREEN CHILE



Pork Green Chile image

A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas, beans and/or fried potatoes. Also delicious with fried eggs (Huevos rancheros). Substitute 4 or 5 chopped roasted chiles for green chiles and jalapenos if you prefer.

Provided by DEONNE1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 ½ pounds cubed pork stew meat
2 tablespoons all-purpose flour
1 (4.5 ounce) can diced green chile peppers, drained
½ (3.5 ounce) can chopped jalapeno peppers
½ medium onion, chopped
5 tablespoons tomato sauce
3 ½ cups water
onion salt to taste
garlic salt to taste
salt and black pepper to taste

Steps:

  • Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
  • Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
  • Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 5 g, Cholesterol 67.9 mg, Fat 21.5 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 6.6 g, Sodium 578.2 mg, Sugar 1.8 g

PORK CHIMICHANGAS



Pork Chimichangas image

Once upon a time in Tucson, Arizona (somewhere between the 1920's and 1950's) a burrito was dropped into a fryer, giving birth to the beloved chimichanga. Perhaps it was an accident or this Tex-Mex reinvention was intentional. Either way, we're happy our version with braised pork, homemade green sauce and Cheddar exists.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

1/2 cup vegetable oil, plus more for deep-frying
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
1 teaspoon coriander seeds, crushed
1 teaspoon whole cumin seeds
6 cloves garlic, smashed
Kosher salt and freshly ground black pepper
One 12-ounce bottle pilsner-style beer, such as Corona
1 tablespoon sherry vinegar
8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium)
1/4 cup whole raw almonds
3 canned chipotles in adobo sauce
1 small red onion, quartered
1/2 bunch fresh cilantro with tenders stems (about 1 cup packed)
Six 12-inch flour tortillas
1 1/2 cups shredded yellow Cheddar
Guacamole, pico de gallo and sour cream, for serving

Steps:

  • Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
  • Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
  • Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
  • Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
  • Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
  • Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.

GREEN PORK CHILI



Green Pork Chili image

Provided by Bobby Flay

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 11

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves
Salt
Pepper
10 flour tortillas, warmed

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
  • Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
  • While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

PORK 'N' GREEN CHILI TORTILLAS



Pork 'N' Green Chili Tortillas image

This tortilla recipe is a big hit with my family. I'm often asked to make it for special occasions.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each), cubed
1/4 cup canola oil
6 cans (4 ounces each) chopped green chilies
1/2 cup salsa
12 flour tortillas (8 inches), warmed
Shredded cheddar cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper; add the pork. Seal bag and toss to coat. , In a large skillet, cook pork over medium heat in oil until no longer pink. Add chilies and salsa. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. , Spoon 1/2 cup pork mixture down the center of each tortilla. Sprinkle with cheese; roll up.

Nutrition Facts : Calories 697 calories, Fat 34g fat (15g saturated fat), Cholesterol 102mg cholesterol, Sodium 1430mg sodium, Carbohydrate 60g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

SLOW COOKER PORK GREEN CHILI



Slow Cooker Pork Green Chili image

This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!

Provided by Christy Blaker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h45m

Yield 12

Number Of Ingredients 24

3 tablespoons oil, divided, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons cumin, divided
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon cayenne pepper
2 pounds pork shoulder roast, or more to taste
5 tablespoons cornstarch
4 cups beef stock
1 (16 ounce) jar green salsa (such as Herdez®)
2 cups roasted Hatch green chile peppers, diced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 white potatoes, diced
4 medium tomatillos, husked and quartered
1 bunch cilantro, chopped, divided
1 jalapeno pepper
1 Anaheim chile pepper, cored
1 serrano chile pepper, cored, or more to taste
1 teaspoon liquid smoke flavoring
½ cup shredded Mexican cheese blend, or to taste
6 tablespoons sour cream, or to taste

Steps:

  • Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
  • Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
  • Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
  • Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
  • Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
  • Cover and cook on Low for 8 hours.
  • Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
  • Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g

BAKED PORK CHIMICHANGAS



Baked Pork Chimichangas image

Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chiles and picante sauce in these from-scratch chimichangas. Because my recipe makes a lot, I can freeze some for those nights when I don't feel like cooking. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds)
3 cans (4 ounces each) chopped green chiles
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups shredded reduced-fat cheddar cheese
2 cups picante sauce
1 large egg white
2 teaspoons water

Steps:

  • Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes., Shred meat with 2 forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam sides down on two 15x10x1-in. baking pans coated with cooking spray., In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. Serve immediately or cool, wrap and freeze for up to 3 months., To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 475mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 6g fiber), Protein 20g protein. Diabetic Exchanges

CHILE VERDE (GREEN CHILI WITH PORK) RECIPE - (4/5)



Chile Verde (Green Chili With Pork) Recipe - (4/5) image

Provided by mkuchel

Number Of Ingredients 13

2 to 3 pound pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onion
1 head minced garlic
6 tablespoons flour
1 (15-ounce) can tomatoes, drained
2 cups diced green chilies
3 large tomatillos, husks removed and coarsely chopped
2 to 4 teaspoons jalapeños, chopped
5 cups chicken broth
2 tablespoons ground cumin, or to taste
2 tablespoons ground chili powder
1 teaspoon salt

Steps:

  • Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, heat oil. Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños. Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.

PORK AND GREEN CHILI CHIMICHANGAS



Pork and Green Chili Chimichangas image

These pork chimichangas are delicious and easy to make. I have been perfecting this recipe for the past 15 years. They are baked, instead of deep fried. This recipe makes 10 entree size or 18 lunch sized chimis. They are also an economical choice with only 7 common ingredients. You will love the flavor of these.

Provided by MissKathy1

Categories     Pork

Time 1h35m

Yield 18 Chimichangas, 10-18 serving(s)

Number Of Ingredients 10

3 lbs pork butt (Pork Shoulder)
2 cups water
1 tablespoon oregano leaves
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon white vinegar
2 (7 ounce) cans diced green chilies
10 burrito-size flour tortillas
4 tablespoons butter, softened

Steps:

  • Cut pork butt into 1" cubes. Place cut pork into large dutch oven, cover and cook over medium heat for 10 minutes. Uncover, stir and continue cooking until meat is well browned and juices are almost gone. This will take about 10-15 minutes.
  • Then add water to pan, enough to cover meat completely. Turn heat up to high and cook until water boils, then cover and reduce heat to simmer. Cook for 1 hour and 15 minutes.
  • While meat is cooking, prepare the flour tortillas. Spread a light amount of butter on both sides of each tortilla, set aside in a pile. When you are done buttering them, cover with the plastic bag they came in, so they will remain pliable.
  • Spray a 13" x 9" baking dish with non-stick spray. Set aside.
  • When timer is done for the pork, uncover and turn heat up to high. Cook over high heat until all the water is gone from the pan. When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off.
  • Shred the meat using to large forks.
  • Set your oven to 500 degrees.
  • To assemble each chimichanga: Place 3-4 tablespoons of meat mixture on lower 3rd of tortilla, spoon meat mixture to within a 1/2″ of each side of tortilla. Then take left side and fold over meat, do the same on right side, like the top flap of an envelope. Then roll up towards 12 o'clock while keeping sides overlapping the filling just slightly.
  • Depending on the size of your tortillas it may take two turns, set them seam side down on a baking sheet. Once they are all in the pan, spread butter on the tops of the chimichangas.
  • Then bake in oven on middle rack at 500 degree for 6-8 minutes.
  • Depending on your oven, start checking the chimi's after 6 minutes. You want them golden brown and delicious.
  • Remove from oven and serve with freshly made guacamole, sour cream and pico de gallo.
  • Cooks Notes: Depending on the size of your flour tortillas and whether you want to make 'Entree' or 'Lunch' size chimichangas, this recipe will make up to 18 chimi's. If you use 3 tablespoons of filling in each you will get 18 smaller, or skinnier, chimichangas.

GREEN CHILI CHIMICHANGAS



Green Chili Chimichangas image

Beef and green chilies mixed with beef gravy. Can be fried for chimichangas or rolled in warm tortilla for green chili burrito. It is simple and good. I usually don't measure, so I'm guessing on amounts. Feel free to use less or more of something.

Provided by STARTERWIFE

Categories     Mexican

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 -3 cups shredded cooked chuck roast
1 (10 ounce) can beef gravy (or your favorite)
2 (4 ounce) cans diced green chilies, can add 1/4c hot salsa also (for hotter use jalapeno)
1 (12 ounce) bag flour tortillas
1/2 cup oil (for frying)

Steps:

  • Mix gravy, chiles, and beef in a bowl.
  • Put about 1/2 cup mixture in tortilla and roll up burito style (they roll better if warmed slightly).
  • Fry until golden brown.
  • Can be topped with your favorites such as sour cream, guacamole, lettuce, tomatoes, salsa, etc.

Nutrition Facts : Calories 370.5, Fat 23.7, SaturatedFat 4, Cholesterol 1.4, Sodium 1072.1, Carbohydrate 33.3, Fiber 2.4, Sugar 2.4, Protein 6.8

BAKED CHICKEN CHIMICHANGAS WITH GREEN SAUCE



Baked Chicken Chimichangas with Green Sauce image

Yield 8

Number Of Ingredients 14

2 (10.5 ounce) cans cream of chicken soup
2 (4 ounce) cans diced green chiles (drained)
5 pitted green olives
1 jalapeno pepper (seeded and diced)
2 Tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (1 ounce) package taco seasoning mix (just use half)
3 boneless skinless chicken breasts (cooked and shredded)
8 (10 inch) flour tortillas
1/4 cup olive oil
1 cup shredded cheddar cheese (for topping)
1/2 cup sour cream (for topping)
6 green onions (sliced)

Steps:

  • Preheat oven to 350 degrees F.
  • Pour cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.
  • Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  • In a large bowl, stir together cream cheese, Monterey Jack cheese, and half of the taco seasoning packet until well blended.
  • Fold in the chicken and mix until well combined.
  • Evenly divide mixture among the 8 tortillas.
  • Fold each tortilla into a rectangular packet around the filling.
  • Place all chimichangas in a 9 x 13 inch glass baking pan, sprayed with nonstick cooking spray.
  • Brush all sides of each chimichanga with a small amount of olive oil.
  • Bake for 15 minutes, pull pan out and turn over each chimichanga.
  • Bake for 15 minutes more.
  • Place chimichangas on a plate, and ladle the warm sauce over top.
  • Sprinkle with cheddar cheese, sour cream, and green onions.

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From charlotteshares.blog


CHEESY GREEN CHILE CHICKEN CHIMICHANGAS - TWO PEAS & THEIR POD
In a large bowl, combine the chicken, orange juice, lime juice, garlic, cumin, and drained green chiles. Mix well to incorporate. On a work surface, working with one at a time, place one quarter of the chicken mixture (almost ¾ cup) onto the bottom third of a tortilla. Sprinkle each with 2 tablespoons cheese.
From twopeasandtheirpod.com


CHIMICHANGAS WITH CHICKEN, PORK, OR BEEF - BEAUTIFUL LIFE AND HOME
2018-06-19 Instructions. If your shredded meat is dry, add it to a frying pan along with one cup of chicken or beef broth. Heat over medium heat until the meat is warm and moist. Place a tortilla on a plate or cutting board. Add about 1/4 cup of shredded meat to one end of the tortilla. Top with shredded cheese.
From icecreaminspiration.com


PORK & GREEN CHILE CHIMICHANGAS | RECIPE | CHIMICHANGA …
A portable bowl of green chile stew, really! Sep 11, 2013 - This is an "outside-in" green chile stew rolled up inside a flour tortilla with cheese, then baked to resemble a chimichanga. Pinterest
From pinterest.com


RECIPE FOR CHIMICHANGAS WITH GREEN CHILE | FOOD
2022-01-10 1 cup chopped fresh cilantro. salt and pepper to taste. 3. Directions: In a large Dutch oven, brown the meat in the ¼ cup olive oil (you may have to do this in batches). Remove the meat and set aside to keep warm. In the same skillet, saute the onions, garlic, tomatillos and chiles with the cumin in the remaining oil.
From food.amerikanki.com


CHIMICHANGA RECIPE USING PORK : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chili Relleno Casserole Recipe Bisquick Bisquick Casserole Recipes Breakfast Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick …
From recipeschoice.com


THE BEST GREEN CHILI WITH PORK RIBS AND HATCH CHILE
2022-02-15 Remove the pork from the pan to a plate and repeat with the remaining pieces of pork. Turn the heat under the pan down to medium and add the chopped onion. Cook, stirring frequently, until the onion is soft and translucent, about 3-4 minutes. Add the garlic, jalepeno, chili powder, cumin, oregano, and 2 teaspoon salt.
From alittleandalot.com


PORK AND GREEN CHILI CHIMICHANGAS RECIPE - FOOD.COM
Jul 27, 2014 - These pork chimichangas are delicious and easy to make. I have been perfecting this recipe for the past 15 years. They are baked, instead of deep fried. This recipe makes 10 entree size or 18 lunch sized chimis. They are also an economical choice with only 7 common ingredients. You will love the flavor of these.
From pinterest.co.uk


MY MAMMA'S HOMEMADE PORK GREEN CHILE RECIPE - EAT SIMPLE FOOD
2012-08-19 Add pork and onion and cook ~ 4-5 minutes. Add garlic and cook until fragrant (~ 1-2 minutes). Stir in jalapeno and oregano. Add chiles, tomatoes, salt, pork bones if applicable, and chicken broth. Cover, Bring to a boil, and then reduce heat to a simmer. Cook for ~ 30 minutes.
From eatsimplefood.com


MIKE'S GREEN CHIMICHANGAS & GREEN CHILE SAUCE RECIPE BY …
Great recipe for Mike's Green Chimichangas & Green Chile Sauce. Lay these 2+ lb crispy pork Chimichangas upon beds of shreadded cabbage and top with guacamole, lettuce, tomatoes, cheeses, black olives, onions, fresh Cilantro, sour cream, chives, cheeses and your very own homemade, authentic...
From cookpad.com


GREEN CHILE AND CHEESE CHIMICHANGAS - KENT ROLLINS
Reserve about ⅓ cup of the broth. With your hands or forks, shred the chicken into small strips or bite-sized pieces. Add the chicken into a medium saucepan. Stir in the paprika, Mesquite, cumin, oregano and green chiles. Cook over medium-low heat for about 5 minutes, stirring occasionally, to incorporate the flavors.
From kentrollins.com


GREEN PORK CHILI (CHILI VERDE) - CANADIAN COOKING ADVENTURES
2018-04-04 Instructions. Start by adding in your frozen or fresh green chilies next, along with the premade "Tomatillo Salsa" into a stock pot or slow cooker. Then in a small cup, place your flour along with 1/2 cup of "chicken stock" stir to mix everything together. Add a little more salt, all your cilantro, and oregano to taste.
From canadiancookingadventures.com


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