Tag Archives: Hatch Peppers

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