Mike's Easy Chile Verde Sauce. Chili verde is a green chili made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich "verde sauce", or "green sauce". The verde sauce is KEY here , made from roasted tomatillos, poblanos and jalapeno peppers, very much like salsa verde , which can definitely be used to make this recipe. This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites.
Top with sour cream and shredded cheese. Boneless pork loins create a fast and easy option for easy chile verde thanks to a store-bought sauce sauced with jalapeño salsa, garlic, and thinly sliced onions. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. 🙂 This is the recipe I use most often for Chile Verde. You can cook Mike's Easy Chile Verde Sauce using 22 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Mike's Easy Chile Verde Sauce
- You need of Chile Verde Sauce.
- It’s 2 lb of Pork [purchase pre-cut in 1" cubes].
- You need 1 of 12 oz Hot Or Mild Bueno Chopped Hatch Green Chile [use 3/4 bucket initially and reserve the rest until end].
- It’s 1 each of If you can't find Hatch Chiles Use 1 Of These Or Mix & Match: 4 4oz Cans Green Chiles – Or 8 Extra Large Jalapeños – Or 8 Large Mira Sol Chilis – Or 8 Large Poblanos – Or 8 Large Anaheim Chiles [chopped-seeds left in are optional for additional heat].
- You need 2 box of 32 oz Chicken Broth [you may not need all].
- You need 1 can of 12 oz Tomatillos [drained-smashed].
- Prepare 1 of Extra Large White Onion [chopped].
- It’s 1 small of Can Rotell Tomatoes & Green Chiles.
- It’s 1 cup of Chopped Celery [with leaves] [optional].
- Prepare 1 cup of Fresh Cilantro [chopped-loosely packed].
- Prepare 2 tbsp of Minced Garlic.
- You need 1/3 tsp of Mexican Oregano.
- Prepare 2 tbsp of Cumin [reserve 1/2 tbs for end].
- You need 3 medium of Potatoes [small cubed-peels on].
- It’s 1/2 cup of Additional Fresh Cilantro [reserve for end].
- Prepare 1 tsp of Salt [or more to taste].
- It’s 2 tbsp of Cornstarch And 2 tbs Water [used to thicken sauce].
- You need of Kitchen Equipment.
- Prepare 1 large of Thick Bottom Cooking Pot.
- You need 1 box of Baking Soda [use in 1/4 tsp increments].
- It’s of Optional Toppings & Garnishments.
- Prepare 2 cup of Mexican 3 Cheese [1 cup in pot – 1 cup for garnish – optional].
Delicious, and folks ask for the recipe. PS, If you're ever out in Moab, UT, the best salsa verde I've had in a restaurant was at Moab Diner. I would literally drive across the desert again for that stuff. If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce.
Mike's Easy Chile Verde Sauce instructions
- Chop all vegetables. Chop potatoes and [additional] cilantro and set to side. Place potatoes in cool water for later use..
- Mix everything together [except 1/4 green chile, additional cilantro and cumin and potatoes] and place in large pot. Simmer until pork is fall apart tender. Usually about 3+ hours. The chicken version is much quicker boiling wise..
- 25 minutes before sauce is ready, add your potatoes to the pot. After 15 minutes, add the remaining 1/4 of your green chile, additional cilantro and cumin and simmer with lid on for 10 more minutes or until potatoes are soft. Adding your additional chiles, cilantro and cumin last allows those flavors to slowly steep into your sauce without diluting their flavors..
- This sauce is meant to have a slight viscosity or thickness to it. Enough to stick to a tortilla or a chip but be poured over burritos, etc. Your potatoes may have tightened your sauce up in the end but if not, mix your 2 tablespoons corn starch and 2 tablespoons water and add 1/2 of it to your simmering pot. Your sauce should thicken up within a minute at a higher simmer. If you'd like it even thicker, add the rest of your corn starch mixture..
- If your Verde tastes as though it has too high of an acidic taste from your Tomatillos, just add 1/4 teaspoon Baking Soda to your simmering sauce. Your sauce will foam up a bit but don't worry. It'll go right back down. Taste test and add 1/4 teaspoon more until the acid has subsided..
- Serve immediately or allow to simmer on low on the stove for a few hours. Enjoy!.
- Chile Verde with shredded chicken option pictured..
- Smothered Chicken Tacos pictured. https://cookpad.com/us/recipes/344608-mikes-smothered-soft-chicken-tacos.
- Smothered Pork Burritos pictured. https://cookpad.com/us/recipes/353608-mikes-easy-cheesy-fried-burritos.
- Smothered Hamburger [The Slopper] pictured. https://cookpad.com/us/recipes/354259-mikes-new-mexico-slopper.
- Smothered Hangover Hash pictured. https://cookpad.com/us/recipes/347731-mikes-green-chile-hangover-hash.
- Smothered Green Chile Chicken Chimichanga pictured. https://cookpad.com/us/recipes/363704-mikes-green-chile-chicken-chimmies.
- Smothered Green Chile Enchiladas De Cilantro pictured. https://cookpad.com/us/recipes/347569-mikes-green-chile-enchiladas-de-cilantro.
While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Chili Verde sauce and enchilada sauce are very similar, chili Verde is typically a raw salsa sauce whereas green enchilada sauce is a cooked version of chili Verde. One of the BEST parts about this green chili chicken recipe is how easy it is to make substitutions.