Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, mike's easy chile verde sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really 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 well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Mike's Easy Chile Verde Sauce is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have mike's easy chile verde sauce using 22 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Mike's Easy Chile Verde Sauce:
- Prepare Chile Verde Sauce
- Take 2 lb Pork [purchase pre-cut in 1" cubes]
- Take 1 12 oz Hot Or Mild Bueno Chopped Hatch Green Chile [use 3/4 bucket initially and reserve the rest until end]
- Make ready 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]
- Get 2 box 32 oz Chicken Broth [you may not need all]
- Prepare 1 can 12 oz Tomatillos [drained-smashed]
- Make ready 1 Extra Large White Onion [chopped]
- Get 1 small Can Rotell Tomatoes & Green Chiles
- Make ready 1 cup Chopped Celery [with leaves] [optional]
- Make ready 1 cup Fresh Cilantro [chopped-loosely packed]
- Prepare 2 tbsp Minced Garlic
- Make ready 1/3 tsp Mexican Oregano
- Make ready 2 tbsp Cumin [reserve 1/2 tbs for end]
- Get 3 medium Potatoes [small cubed-peels on]
- Prepare 1/2 cup Additional Fresh Cilantro [reserve for end]
- Take 1 tsp Salt [or more to taste]
- Take 2 tbsp Cornstarch And 2 tbs Water [used to thicken sauce]
- Take Kitchen Equipment
- Prepare 1 large Thick Bottom Cooking Pot
- Take 1 box Baking Soda [use in 1/4 tsp increments]
- Take Optional Toppings & Garnishments
- Take 2 cup Mexican 3 Cheese [1 cup in pot - 1 cup for garnish - optional]
A delightful blend of Mexican favorites without all of the hard work. The flavor of the meat is outstanding and it's incredibly tender. 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.
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
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. Tomatillos and chilies add warmth and tang to this recipe for chile verde a beloved stew traditional in Mexico and the American Southwest. Combine the browned chicken or pork, green sauce, and tomatillos in the insert of a slow cooker or a large saucepot or Dutch oven on the stove. To make the chile verde sauce, first toss the tomatillos, jalapenos, poblanos, and chiles with a drizzle of oil on a baking sheet.
So that is going to wrap it up for this special food mike's easy chile verde sauce recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
