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Home » Green Chile Recipes » Chile Verde Sauce

Chile Verde Sauce

June 8, 20154 Comments

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I cannot express enough how much I enjoy this version of chile verde sauce! It packs just the right amount of heat and the green chile flavors come through in every bite!

Food Memories Are The Best!

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.

Tacos ahogados covered in warm sauce, onions and queso fresco

I love all green chile!

I am not fussy about choosing the green chile peppers for my recipes. There are lots of Hatch green chile lovers out there, but I grew up with poblanos and Anaheim peppers. When it’s Hatch season, I will definitely purchase some and enjoy them in several recipes. But when that craving strikes for chile verde, I will use what is available at that time.

fresh green chiles on cutting board
Fresh Chiles Verdes

To add tomatillo or not to add?

If you are a pure chile verde fan, then don’t add tomatillos. It’s perfectly fine. This is my version, so I did add a few tomatillos for that tang!

Fresh Tomatillos
tacos dorados waiting to be dressed!
Easy queso fresco filled tacos dorados! You can also fill them with shredded chicken, seasoned mash potatoes or picadillo! Delicious!
cooking verde sauce along with two red salsa recipes on this day
tacos dorados covered in warm chile verde sauce
tacos dorados covered in chile verde sauce close up

Fire Roasted Green Chile Enchiladas!Find the details in the notes part of the recipe below.

tacos covered in warm sauce plated

Chile Verde Sauce

In the mood for Green Chile Enchiladas? This easy chile verde sauce is just the right amount of spice with plenty of gren chile flavor! 
4.67 from 6 votes
Print Pin Rate
Course: Salsa/Sauces
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 5 Cups

Ingredients

Ingredients

  • 8 to 10 Anaheim peppers
  • 1 large poblano optional
  • 5 tomatillos
  • 4-6 serrano or jalapeño chile peppers
  • 1 medium white onion roughly chopped
  • 5 to 7 cloves of garlic
  • 2 teaspoons crushed cumin seeds
  • 1/3 cup masa harina
  • 3 cups chicken or vegetable broth
  • Salt to taste
  • 3 tablespoons olive oil or oil of your choice

Instructions

Directions

  • Preheat oven to 425 degrees F. Line a baking pan with foil paper, lay the Anaheim and poblano(if using) 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.
  • In a medium pot, combine the tomatillos, onions, garlic and serrano peppers, cover with water. If you prefer, you can roast the serranos as well. I enjoy the different flavors using different cooking methods. Cook on medium heat until the tomatillos go from bright green to an opaque olive color. Remove from heat and set aside.
  • Peel the blistered skins from the green chiles, remove the stems and seeds and chop roughly. Drain the liquid from the tomatillo mixture. Combine peppers, tomatillo mixture, cumin, 3 cups of chicken broth, 1/3 c masa harina and salt to taste. Blend on high until smooth. For smoother sauce, you can strain through a mesh strainer. If you have a power blender, no need to strain.
  • In a large sauce pan, heat oil to medium heat. When oil is hot, add the strained chile sauce and bring to a boil. Lower heat and taste salt. Continue cooking sauce for an additional 20 to 25 minutes, until sauce becomes thick.

Notes

For a charred looking chile verde sauce, roast or grill  all of the fresh ingredients. Remove seeds and stems from chiles, but do not remove the blistered skins from green chiles. Blend, strain and cook as instructed! Delicious!
Enchiladas Verdes- Fire Rosted Green Chile Chicken Enchiladas
The green chile sauce above was prepared with hatch green chiles that were grilled on the charcoal grill. I removed the stems and seeds, but left the blistered skins intact. I knew I would be straining the sauce after I blended it. That removed any skins, but gave the sauce a slight smoky flavor and a darker color. I love the little specs of black that you can see in the sauce. 
To prepare enchiladas you will soften some corn tortillas in preheated oil for 25 seconds. Fill with previously cooked shredded chicken. Cover with warm Fire Roasted Chile Verde Sauce . Garnish with crumbled queso fresco, thin sliced onion and crema or sour cream. 
If you would like to use a melting cheese, just transfer filled enchiladas to a baking dish. Cover generously with sauce and shredded jack cheese. Place under the broiler just until cheese melts.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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.

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Filed Under: Green Chile Recipes, Sauces Tagged With: Chile Verde, Enchilada Sauce, Green Chiles, Hatch Peppers, Sauces

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Reader Interactions

Comments

  1. agnes m kramer

    May 7, 2022 at 4:13 pm

    could you tell me a good tortilla press to use? I do not want one of the super duper wood one, which I think are wonderful, but do not make tortillas to invest in one of those, but I would like an all purpose press for a wanna-be Mexican cook. Thank you

    Reply
    • Sonia

      May 7, 2022 at 4:33 pm

      Hi Agnes, the wooden presses that I have are not expensive at all. The company out of Los Angeles makes them in various sizes. Not sure where you live, so the shipping may be pricey. The company is ramostortimex online.

      Reply
  2. agnes m kramer

    May 7, 2022 at 5:48 pm

    thank you so much Sonia, I will check it out. Good recipes, and love your site.

    Reply

Trackbacks

  1. Green Chile Duck Tacos~Tacos de Pato - La Piña en la Cocina says:
    January 7, 2020 at 8:17 pm

    […] Click onto link to see full recipe for the Green Chile Sauce. Another delicious Duck Taco is after this one! Make sure you check it out! https://pinaenlacocina.com/chile-verde-sauce/ […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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