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Home Dish Mike's Easy Chile Verde Sauce

Mike's Easy Chile Verde Sauce

Name: How to cook Mike's Easy Chile Verde Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Easy Chile Verde Sauce

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.

Ingredient

Food ration :

6 servings

Cooking time :

30 mins

2 lb

Pork [purchase pre-cut in 1" cubes]

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]

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]

Cooking instructions

* Step 1

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

* Step 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.

* Step 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.

* Step 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.

* Step 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.