Tuesday, September 18, 2012

Chile Verde

The following discussion outlines the basis for making the base Green sauce, then traditional Chile Verde (with pork), followed by a method for creating a Creamy Chile Verde that can be stacked on the previous procedures.

Chile Verde (from scratch)

10 - 12 tomatillos
2 - 3 red tomatoes
1/2 onion
1 - 2 clove(s) garlic
1 tsp salt
1/2 bunch cilantro
2 - 4 jalapenos


BOIL: tomatillos until cooked (tomatillos will turn light green).

ROAST: the tomatoes, and jalapenos until charred and soft.

BLEND: all ingredients EXCEPT the cilantro to desired texture. Be careful not to blend too hard as you don't want the sauce to turn frothy.

BLEND: Last, blend cilantro into the mix until it reaches a rough chop.

Taste for salt as you may need a bit more.

The Basic Green Sauce (cheat method)


  • 2 - 16.7 Oz. bottles of La Costeña Green Mexican Salsa (or 2 lbs of fresh tomatillos boiled)
  • 1 – 8 Oz. can of tomato sauce
  • 2 Fresh ripe tomatoes
  • 2 Fresh Jalapenos (optional)
  • 2 Tbs. Chicken Flavored Bouillon by Knorr
  • 2 Tbs Oil
  • 3 cloves garlic
  • ½ onion diced
  • ½ bunch of fresh cilantro
  • 1 tsp. ground cumin

Char, or Grill:

Fresh tomatoes, Jalapenos, and Garlic.

In the blender:

Blend the La Costeña Green Mexican Salsa, Knorr bouillon, charred tomatoes, Jalapenos, garlic and fresh cilantro into a sauce.

In a medium to large pan:

Sauté Oil, onion, and ground cumin until onion has become somewhat translucent and earthy aroma of the cumin starts to rise. Once flavors are incorporated add the salsa from the blender into the pan and bring to a simmer for about 10 to 15 min.  This will allow all the flavors to blend together.

Chile Verde (pork)


  •          4 lbs. of rough cubed pork butt
  •           1 ½ Tbs. corn starch
  •          1 C water

Sear 4 lbs. of 1 to 2 inch cubed pork butt either in a pan with grease, or on the grill.  Do not cook all the way through, this is just to get color and texture on the meat.

Add the seared meat to the sauce and stew, or braise on low for 2 to 3 hours until meat is tender.

In a small bowel mix the corn starch with water until incorporated.  Remove the meat from the sauce.  Slowly add the corn starch liquid into the sauce while mixing vigorously in order to thicken and combine the pork drippings with the sauce.  Continue stirring until thickened to about the consistency of gravy.  Once complete add the meat back into the sauce.

Creamy Chile Verde


  •           1 - 10 oz. can of Cream of Mushroom Soup
  •          1 – 8 oz. bar of Cream Cheese

Remove meat from the Green Sauce and add 1 can of Cream of Mushroom soup and bring to a simmer.  Once simmered pinch piece by piece the entire bar of Cream Cheese into the sauce and mix until completely incorporated.  Once the cream cheese is completely melted then add the meat back in, cover, and continue to simmer on low until meat is heated through.

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