Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mike's easy chile verde sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. I recently begged this recipe from my Acapulco friend, Arturo who was surprised I wanted it. "But Elise, it's so easy, anyone can make chile verde.". Chile Verde Sauce Recipes on Yummly
Mike's Easy Chile Verde Sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Mike's Easy Chile Verde Sauce is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook mike's easy chile verde sauce using 22 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Easy Chile Verde Sauce:
- Take Chile Verde Sauce
- Get 2 lb Pork [purchase pre-cut in 1" cubes]
- Get 1 12 oz Hot Or Mild Bueno Chopped Hatch Green Chile [use 3/4 bucket initially and reserve the rest until end]
- Prepare 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]
- Take 2 box 32 oz Chicken Broth [you may not need all]
- Take 1 can 12 oz Tomatillos [drained-smashed]
- Take 1 Extra Large White Onion [chopped]
- Get 1 small Can Rotell Tomatoes & Green Chiles
- Take 1 cup Chopped Celery [with leaves] [optional]
- Make ready 1 cup Fresh Cilantro [chopped-loosely packed]
- Get 2 tbsp Minced Garlic
- Get 1/3 tsp Mexican Oregano
- Prepare 2 tbsp Cumin [reserve 1/2 tbs for end]
- Prepare 3 medium Potatoes [small cubed-peels on]
- Get 1/2 cup Additional Fresh Cilantro [reserve for end]
- Take 1 tsp Salt [or more to taste]
- Get 2 tbsp Cornstarch And 2 tbs Water [used to thicken sauce]
- Make ready Kitchen Equipment
- Make ready 1 large Thick Bottom Cooking Pot
- Make ready 1 box Baking Soda [use in 1/4 tsp increments]
- Make ready Optional Toppings & Garnishments
- Get 2 cup Mexican 3 Cheese [1 cup in pot - 1 cup for garnish - optional]
Chili Verde is meant to be more than seasoned meat so expect a liquidy product - the sauce is flavorful and has great heat perfect on rice. This Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. The first flavor builder - roasting the tomatillos and peppers under a broiler. This gives the chile verde sauce a slightly smokey flavor, and cuts down on the sourness of the tomatillos.
Steps to make Mike's Easy Chile Verde Sauce:
- Chop all vegetables. Chop potatoes and [additional] cilantro and set to side. Place potatoes in cool water for later use.
- 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.
- 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.
- 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.
- 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.
- Serve immediately or allow to simmer on low on the stove for a few hours. Enjoy!
- Chile Verde with shredded chicken option pictured.
- Smothered Chicken Tacos pictured. - - https://cookpad.com/us/recipes/344608-mikes-smothered-soft-chicken-tacos
- Smothered Pork Burritos pictured. - - https://cookpad.com/us/recipes/353608-mikes-easy-cheesy-fried-burritos
- Smothered Hamburger [The Slopper] pictured. - - https://cookpad.com/us/recipes/354259-mikes-new-mexico-slopper
- Smothered Hangover Hash pictured. - - https://cookpad.com/us/recipes/347731-mikes-green-chile-hangover-hash
- Smothered Green Chile Chicken Chimichanga pictured. - - https://cookpad.com/us/recipes/363704-mikes-green-chile-chicken-chimmies
- Smothered Green Chile Enchiladas De Cilantro pictured. - - https://cookpad.com/us/recipes/347569-mikes-green-chile-enchiladas-de-cilantro
I've made the traditional Chile Verde sauce with tomatillos and ingredients almost identical to the ones here, but I have never You can use this chile verde sauce on quesadillas, tacos, eggs, enchiladas, top off some nachos and cheese. Oh man, now I want some over-easy eggs with this sauce. Homemade chile verde is only a few steps away from your dinner or lunch time eats thanks to this supremely simple recipe that's ready to create lean pork and Hatch chile-sauced burritos in no time flat. My husband has a several traits that define him. Tomatillos and chilies add warmth and tang to this recipe for chile verde a beloved stew traditional in Mexico and the American Southwest.
So that’s going to wrap it up for this exceptional food mike's easy chile verde sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
