low cooker.
Add two salsa jars of water to slow
Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.
Wash green onions.
Combine salsa, lemon juice, and salt stir with a clean green onion.
Eat cold serve as an appetizer or a snack or a side dish to a dish.
ablespoons of lime juice, and salsa.
Serve with guacamole, if
In a large pot saute the onion and garlic in some olive oil for about 5 minutes.
Pour in the chicken, stock, tomatoes, cilantro, salsa verde, beans, and corn. Add salt and pepper and bring to a boil. Cover, turn down heat, and simmer for 20 minutes.
To serve: Pour the soup on top of crumbled tortilla chips. Add avocado and cheese.
Rinse and drain the beans.
Combine chicken, onion, salsa verde, beans, and chicken broth in a large soup pot or Dutch oven. Bring to a boil then simmer covered for about half an hour.
Add the queso blanco, stirring frequently until thickened. Add more or less to get desired thickness.
Serve in bowls, top with shredded cheese and sour cream for garnish.
edium bowl. Stir 1 cup salsa verde into chicken to evenly
Heat oil in a multi-functional pressure cooker (such as Instant Pot(R)) on the Saute setting. Add ground turkey; cook and stir until mostly browned, about 5 minutes. Add salsa ranchera and stir to combine.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
atch. Turn cooker off. Add salsa verde and stir to combine
Cut tortillas into strips, about 1/2 x 1 1/2-inches.
Crisp in oil in a frying pan with onion and garlic.
Precook pepper and mushrooms in a covered saucepan in a teaspoon of oil until tender. Low heat for 5 minutes.
Add pepper and mushrooms to tortillas and onion in frypan.
Mix well, then add eggs, folding until eggs are dry.
Add salt and pepper to taste.
Heat salsa in saucepan. Serve with hot salsa spooned over top.
Place 3 cups watermelon and 1 whole serrano chile pepper in a blender; blend on the liquefy setting until sauce is smooth.
Mix remaining 3 cups watermelon, salsa verde, minced serrano chile pepper, and taco seasoning together in a bowl. Pour watermelon sauce over watermelon mixture; toss to coat. Season salsa with salt.
Place chicken breasts evenly over the bottom of the crock pot and cover completely with salsa verde.
Cook on high for 3 hours or on low for 4-5 hours. Approximately 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro and serve!
Mix all together and chill.
bit, add in the salsa verde, diced green chiles and
vocado (if desired). Top with salsa verde and serve with key
Layer taquitos in a single layer in a 9x13 greased casserole dish. Mix salsa verde, Rotel and cream of mushroom. Pour over taquitos. Cover with cheese. Bake at 350* until taquitos are cooked through and hot.
Remove skin and bones from chicken and discard.
Tear chicken into bite-sized pieces.
Place in a medium skillet with salsa verde and seasoning.
Cook over medium heat for 5 minutes or until warmed.
Spoon chicken into heated tortillas and top with beans and cheese.
Serve with additional toppings if desired. (sour cream, cilantro, tomato, guacamole).
Pour green tomatillo salsa in a saucer and cook
refrigerate until required. For the salsa verde, blend or process herbs
enter.
To prepare the Salsa, combine all the ingredients in