Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 4 people
- 1 pound tomatillos
- 1 each serrano pepper or more
- 1/2 each small onion
- 2 cloves garlic
- 1/2 Tablespoon salt
- 2 Tablespoon Water
- 1 Tablespoon lime juice
- 2 each squash calabaza or zucchini
- 8 oz mushrooms
- 1 Tablespoons oil
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground ancho chili or your favorite chili powder
- 1 cup cilantro roughly chopped
First make the salsa verde. To a blender add tomatillos, serrano pepper, onion, garlic, salt, water and lime juice. Blend until liquid.
To a hot pan add 1 Tablespoon of oil, squash and mushrooms cook until they start to get some color. About 5 minutes
To the pan add the ground cumin and ground ancho chili and stir.
Add the salsa verde to the pan and cook on medium heat for 5 minutes.
If the pan starts to get dry and a little water.
Taste to check for seasoning, if needed add salt.
Add one cup roughly chopped cilantro and cook for 2 more minutes. Then serve.
Calories: 118kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 902mg | Potassium: 834mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4650IU | Vitamin C: 52mg | Calcium: 20mg | Iron: 1.8mg