Hello everybody, it’s me again, Dan, welcome to our recipe page. 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 little bit unique. This is gonna smell and look delicious.
Mike's Easy Chile Verde Sauce is one of the most favored of recent trending foods in the world. 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 entire life. They’re nice and they look fantastic.
Great recipe for 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.
To begin 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]
- 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]
- Get 1 can 12 oz Tomatillos [drained-smashed]
- Take 1 Extra Large White Onion [chopped]
- Prepare 1 small Can Rotell Tomatoes & Green Chiles
- Take 1 cup Chopped Celery [with leaves] [optional]
- Take 1 cup Fresh Cilantro [chopped-loosely packed]
- Prepare 2 tbsp Minced Garlic
- Make ready 1/3 tsp Mexican Oregano
- Prepare 2 tbsp Cumin [reserve 1/2 tbs for end]
- Make ready 3 medium Potatoes [small cubed-peels on]
- Make ready 1/2 cup Additional Fresh Cilantro [reserve for end]
- Prepare 1 tsp Salt [or more to taste]
- Take 2 tbsp Cornstarch And 2 tbs Water [used to thicken sauce]
- Make ready Kitchen Equipment
- Take 1 large Thick Bottom Cooking Pot
- Get 1 box Baking Soda [use in 1/4 tsp increments]
- Prepare Optional Toppings & Garnishments
- Get 2 cup Mexican 3 Cheese [1 cup in pot - 1 cup for garnish - optional]
Even someone that does not do a lot of cooking. Chile Verde is a comforting Mexican-American stew with melt-in-your-mouth tender chunks of pork in a savory green sauce made from. This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers. It's "Chili Madness" in the Chili Pepper Madness household lately.
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
This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers. It's "Chili Madness" in the Chili Pepper Madness household lately. Chile verde is probably Meathead's favorite, he always orders it at our favorite local Mexican restaurant. I found myself with a pork shoulder roast in the freezer and decided to make a super easy chile verde in the crockpot. I just browned it, put it in the crockpot, added some salsa verde and some fresh jalapeño.
So that’s going to wrap it up for this special food mike's easy chile verde sauce recipe. Thank you very much for reading. I am 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, colleague and friends. Thanks again for reading. Go on get cooking!
