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.
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.
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!
Fire Roasted Green Chile Enchiladas!Find the details in the notes part of the recipe below.
Chile Verde Sauce
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
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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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
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.
thank you so much Sonia, I will check it out. Good recipes, and love your site.