Tag Archives: Chile Verde

Chile Verde Sauce

As a child my family and I traveled through Arizona and New Mexico on our cross-country trips we made twice a year from California to Monterrey, Mexico. This sauce is a combination of my love for Mexico and my love for the Southwest… I would love to live in Santa Fe one day. This is a great sauce for your favorite filled enchiladas, taquitos, chiles rellenos, burritos, tamales and base for pork chile verde. You can use whatever green chile is available in your area, such as Hatch, New Mexico or Anaheim.


Chile Verde Sauce

Chile Verde Sauce


8 to 10 Anaheim peppers
5 tomatillos
4 serrano or jalapeño chile peppers
1 medium white onion, roughly chopped
5 to 7 cloves garlic
2 teaspoons crushed cumin seeds
1/3 cup masa harina
1/2 cup water
3 cups chicken  or vegetable broth
Salt to taste
3 tablespoons olive  oil or oil of your choice

Fresh Chiles Verdes

Fresh Tomatillos

Stove Top Roasting Green Chiles

Tips~ When I only need to roast a few green chiles, I use my small comal on the stove top. Heat to medium and turn as needed.



1. Preheat oven to 425 degrees F. Line a baking pan with foil paper, lay the Anaheim peppers on baking sheet, drizzle with a little oil. Roast in oven for 30 minutes, turning after 15 minutes. Remove from oven and cover with a clean kitchen towel, set aside to cool.

2. In a medium pot, combine the tomatillos,onions, garlic and serrano peppers, cover with water. Cook on medium heat until the tomatillos go from bright green to an opaque olive color. Remove from heat and set aside.

3. Peel the blistered skins from the Anaheim peppers, remove the stems and seeds and chop roughly. Drain the liquid from the tomatillo mixture. Combine  peppers, tomatillo mixture, cumin, 2 cups of chicken broth, and 2 teaspoons of salt. Blend on high until smooth. Strain sauce through a wire mesh strainer into a large bowl.

4. In a large sauce pan, heat oil to medium heat. While the oil is heating, combine the masa harina and 1/2 cup water to make a slurry, set aside. When oil is hot, add the strained chile sauce and bring to a boil. Lower heat and while the sauce is simmering, add the masa harina slurry, stir well to combine .Add in 1 more cup of broth, taste for salt and continue cooking sauce for an additional 20 to 25 minutes, until sauce becomes thick. Yields about 6 cups.

Chile Verde Sauce

Pork Chile Verde

A couple of months  ago while  delivering some Christmas tamales, my friend Mr. Ruiz asked me if I knew how to prepare Chile Verde. Before I could answer, he jumped right in and said, “Could you please make me some!” LOL! He must have noticed the reaction on my face as to say, “Of course I know how to prepare chile verde.” Before I left, we agreed I would make him a batch within the next months, ha, ha, ha!

My first taste of chile verde, was not from home, but from a restaurant/tortilleria, Ramonas, that my Dad did jobs for. They would hire him to repair their commercial size tortilla machines. These machines would produce thousands of dozens of tortillas everyday. Their version of chile verde was prepared with shredded beef and they would add potatoes as well. We would enjoy a huge burrito on their 14 flour tortillas. Soon, my Mom was preparing her version of chile verde at home and once in a while she would prepare it with pork. The pork version of chile verde is very popular in the  New Mexico, prepared with their famous Hatch green chiles.

For this version of pork chile verde, I cooked the pork shoulder, low and slow, on the stove top covered with water. You could roast it in the oven as well, but the broth created form cooking it on the stove top is a key ingredient to a great tasting chile verde. And yes, I used a few tablespoons of lard to brown the pork. Funny, that people don’t realize how more natural lard is than using canola oil or shortening. A little lard once in a while will not kill me, lol!


4 1/2 to 5 pounds pork shoulder
* trim off some of the fat and slice into 1 1/2 inch pieces
2 bay leaves
1/2 bulb of garlic, reserve other half for recipe
2 tablespoons of pork lard, or shortening
1 medium white onion, diced
2 to 3 serranos or jalpeños, diced
4 cloves of reserved garlic, minced
4 cups diced green chiles
1 1/2 pounds of poached tomatillos
1/4 cup to 1/3 cup cilantro, chopped
2 cups pork broth
1 tablespoon crushed Mexican oregano
1 tablespoon ground cumin
1/2 tablespoon granulated garlic
1 teaspoon pepper

For Garnish
Red onions, diced
Cilantro, chopped
Lime wedges
*Serve with rice and warm tortillas

Adding the Aromatics to the Pork
After the pork has browned, add aromatics

If  are able to roast your own fresh Anaheim  peppers, here is a quick stove top method that I use often. Although for bigger quantities, roasting in the oven works as well.

Preheat a nonstick pan to medium/high heat for 5 to 6 minutes. Lay the peppers in pan and cook them until they start to blacken. Add about 1 teaspoon of canola oil to the peppers.Turn as needed, until most sides are blackened. Transfer to a plate and cover with plastic wrap. After about an hour, remove the blistered skins and slice, chop, or leave whole for your favorite recipes.

Charred Green Chiles
Adding the Chile Vede/Tomatillos Sauce
Love the vibrant green colors of the chile verde/tomatillo sauce when it first goes in



1. Add the pork to a large dutch oven pot. Also add the bay leaves, 1/2 bulb of garlic, 3 teaspoons of salt and enough water to cover the pork. Bring to a boil, reduce heat and continue cooking until pork is tender, about 2 1/2 to 3 hours. Skim off the top when needed.

2. Remove pork from broth and let cool. Strain the broth and skim off some of the grease on top, set aside.

3.In a heavy pot, preheat the 2 tablespoons of lard to medium heat for 5 minutes. Add the pork and cook until nicely browned on most sides. While pork is browning, to the blender, add the green chiles and tomatillos and blend until smooth, set aside.

4. To the pork, add the onions, chile peppers and garlic and cook for another 5 minutes. Add the green chile sauce from blender, cilantro, 2 cups of pork broth, oregano, cumin, granulated garlic and pepper. Bring to a boil, taste for salt, cover and continue cooking for 1 hour. Add the masa harina slurry, stir to combine quickly and continue cooking for another 25 to 30 minutes. Yields 8 to 10 servings.

Fresh Tortillas are a Must for Chile Verde
Made a batch of fresh corn tortillas for the chile verde

Tips~ I took a little help from the store and purchased 4(10 ounces each) cans of whole green chiles and 1 large can of tomatillos. During the winter months it’s harder to find the fresh ingredients, so I rely on the canned.