Mike's Easy Chile Verde Sauce

Name: Mike's Easy Chile Verde Sauce
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Pork [purchase pre-cut in 1" cubes]; 1 12 oz Hot Or Mild Bueno Chopped Hatch Green Chile [use 3/4 bucket initially and reserve the rest until end]; 1 each 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]; 2 box 32 oz Chicken Broth [you may not need all]; 1 can 12 oz Tomatillos [drained-smashed]; 1 Extra Large White Onion [chopped]; 1 small Can Rotell Tomatoes & Green Chiles; 1 cup Chopped Celery [with leaves] [optional]; 1 cup Fresh Cilantro [chopped-loosely packed]; 2 tbsp Minced Garlic; 1/3 tsp Mexican Oregano; 2 tbsp Cumin [reserve 1/2 tbs for end]; 3 medium Potatoes [small cubed-peels on]; 1/2 cup Additional Fresh Cilantro [reserve for end]; 1 tsp Salt [or more to taste]; 2 tbsp Cornstarch And 2 tbs Water [used to thicken sauce]; 1 large Thick Bottom Cooking Pot; 1 box Baking Soda [use in 1/4 tsp increments]; 2 cup Mexican 3 Cheese [1 cup in pot - 1 cup for garnish - optional]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

New Mexicans put this sauce on just about anything, even omelets. But unlike a traditional Chile Verde Sauce recipe, this recipe is pretty easy. Just throw everything in the pot and simmer for a few hours. You can also boil 3 breasts & make a shredded chicken version of this dish.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Saved

Ingredients

30 mins

6 servings

Chile Verde Sauce
2 lbPork [purchase pre-cut in 1" cubes]
112 oz Hot Or Mild Bueno Chopped Hatch Green Chile [use 3/4 bucket initially and reserve the rest until end]
1 eachIf 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]
2 box32 oz Chicken Broth [you may not need all]
1 can12 oz Tomatillos [drained-smashed]
1Extra Large White Onion [chopped]
1 smallCan Rotell Tomatoes & Green Chiles
1 cupChopped Celery [with leaves] [optional]
1 cupFresh Cilantro [chopped-loosely packed]
2 tbspMinced Garlic
1/3 tspMexican Oregano
2 tbspCumin [reserve 1/2 tbs for end]
3 mediumPotatoes [small cubed-peels on]
1/2 cupAdditional Fresh Cilantro [reserve for end]
1 tspSalt [or more to taste]
2 tbspCornstarch And 2 tbs Water [used to thicken sauce]
Kitchen Equipment
1 largeThick Bottom Cooking Pot
1 boxBaking Soda [use in 1/4 tsp increments]
Optional Toppings & Garnishments
2 cupMexican 3 Cheese [1 cup in pot - 1 cup for garnish - optional]

Saved

Steps

30 mins

1

Chop all vegetables. Chop potatoes and [additional] cilantro and set to side. Place potatoes in cool water for later use.
2

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.
3

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.
4

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.
5

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.
6

Serve immediately or allow to simmer on low on the stove for a few hours. Enjoy!
7

Chile Verde with shredded chicken option pictured.
8

Smothered Chicken Tacos pictured.
https://cookpad.wasmer.app/us/recipes/344608-mikes-smothered-soft-chicken-tacos

Mike's Smothered Soft Chicken Tacos
9

Smothered Pork Burritos pictured.
https://cookpad.wasmer.app/us/recipes/353608-mikes-easy-cheesy-fried-burritos

Mike's Easy Cheesy Fried Burritos
10

Smothered Hamburger [The Slopper] pictured.
https://cookpad.wasmer.app/us/recipes/354259-mikes-new-mexico-slopper

Mike's New Mexico Slopper
11

Smothered Hangover Hash pictured.
https://cookpad.wasmer.app/us/recipes/347731-mikes-green-chile-hangover-hash

Mike's Green Chile Hangover Hash
12

Smothered Green Chile Chicken Chimichanga pictured.
https://cookpad.wasmer.app/us/recipes/363704-mikes-green-chile-chicken-chimmies

Mike's Green Chile Chicken Chimmies
13

Smothered Green Chile Enchiladas De Cilantro pictured.
https://cookpad.wasmer.app/us/recipes/347569-mikes-green-chile-enchiladas-de-cilantro

Mike's Green Chile Enchiladas De Cilantro

Linked Recipes

Mike's New Mexico Slopper

Mike's Green Chile Hangover Hash

Mike's Green Chile Chicken Chimmies

Mike's Green Chile Enchiladas De Cilantro

Mike's Smothered Soft Chicken Tacos

Mike's Easy Cheesy Fried Burritos

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on June 20, 2014 21:28

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Easy Chile Verde Sauce

Mike's Easy Chile Verde Sauce

Ingredients

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