Oregano Garlic Green Chile Vinegar Food

CHIMICHURRI

Chimichurri image

Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition to grilled meats and more, chimichurri sauce takes just 10 minutes to make.

Provided by Elise Bauer

Categories Condiment Sauce Chimichurri Parsley Pesto

Time 8m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/3 cup extra virgin olive oil
2 tablespoons red or white wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Steps:

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

Nutrition Facts : Calories 169 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 274 mg, Sugar 0 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g

GREEN CHILE ADOBADO POUTINE

Green Chile Adobado Poutine image

This Canadian comfort-food classic is even better when served southwestern-style as either an appetizer or an entree. Although these ribs are done without fuss in a slow cooker, you can also bake them at 325°, covered with foil, for about 45 minutes. Then uncover and bake for another 20 minutes. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3 garlic cloves, unpeeled
4 dried guajillo or ancho chiles, stemmed and seeded
1 can (10 ounces) enchilada sauce, divided
3 cans (4 ounces each) chopped green chiles, divided
1 tablespoon cider vinegar
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground cinnamon
2 pounds boneless country-style pork ribs, cut into 2-inch pieces
1 package (32 ounces) frozen french-fried potatoes
1 cup queso fresco
Pico de gallo, optional

Steps:

Lightly smash garlic cloves with the bottom of a heavy skillet to flatten. Cook in a large skillet over medium-low heat until softened and browned, about 10 minutes. Cool and peel., In same skillet at the same time, cook dried chiles, pressing them against the bottom with a spatula or tongs until lightly toasted and fragrant, 1-2 minutes. Transfer to a bowl. Pour boiling water over chiles to cover; let stand 15 minutes. Drain., Place chiles and garlic in a food processor. Add 1/2 cup enchilada sauce, 2 cans green chiles, vinegar, oregano, cumin, salt, pepper and cinnamon; process until blended. Stir in remaining enchilada sauce and green chiles. Transfer to a 5- or 6-qt. slow cooker. Add ribs; turn to coat. Cover and cook on high until meat is tender, 3-4 hours. During the final 30 minutes, cook fries according to package directions. , Remove pork; shred with 2 forks. Top fries with meat, queso fresco, enchilada gravy and, if desired, pico de gallo.

Nutrition Facts : Calories 434 calories, Fat 19g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 1065mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 5g fiber), Protein 28g protein.