Chili Verde

10 Servings
Pork mexican
Pork mexican

1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
1 box BARILLA PLUS ne
2 cans Green Enchilada Sauce
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 pound skinned and boned cken breasts diced
1 k
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1/2 cup ra virgin olive oil divided
1 pkg cken gravy
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1/4 cup samic vinegar
1 sonal Salt
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
2 teaspoons on mustard
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
1 Salt and freshly und pepper to taste
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups (3 ounces) firmly packed fresh nach chopped
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
2 1/2 cups seeded and chopped fresh atoes
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup thinly sliced onion
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a
1/2 cup diced l pepper (whatever color you prefer or a

Brown Pork, season with salt Mix Gravy in enchilada sauce Put pork in sauce and let it heat. Add a hint of Tabasco sauce.


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Caldo Verde

4 Servings
Turkey
Portuguese
Turkey Portuguese

1/2 pound key kielbasa
1/2 on chopped
1 tsp smoked rika
32 ounces cken broth
3 -4 atoes
4 cups fresh e cut into large chunks

Prep the potatoes: Microwave, bake or boil. Cool and cut into bite-sized chunks. Or use frozen or canned instead. Slice the kielbasa diagonally into bite-sized pieces. Brown about 5 minutes. Set aside. Cook the onions and paprika about a minute. Add the broth, 1 cup of water, and the potatoes. Boil and cook until potatoes are very soft, about 5 minutes. Coarsely mash the potatoes with a spoon. Still in the kale and return to a boil. Simmer about 10 minutes until kale is tender. Stir in the kielbasa and simmer about 5 minutes.


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