My Chile Verde (Green Chile)




Introduction: My Chile Verde (Green Chile)

About: I love all aspects of cooking...okay that's not true, I'm not a fan of baking. I love the free form of cooking savory foods versus baking but with time, I hope to learn more techniques as I peruse the differen…

This tasty green sauce is made with love, care and jalapeños.  This can be served as a regular salsa or stewed with meat.  I made mine with pork.  Easy and delicious.  

Step 1: Ingredients

Chile Verde Salsa:
  • 4 tomatillos
  • 1/4 of a large onion
  • 2 garlic cloves
  • 2 jalapenos
  • good handful of cilantro
  • salt
  • cumin
With Meat (Optional)
  • Pork shoulder, cubed
  • Flour
  • Oil
  • Chicken broth
  • Salt

Step 2: Boil Them Alive!!

Peel and wash your tomatillos until they are no longer sticky.  Add them to a pot with water and add the onion, jalapeños, and peeled garlic.

Boil this until the veggies are tender, about 15 minutes or so.  With a slotted spoon, add to blender.  Add about 1/4 cup of the veggie broth to the blender.  Blend on high for about 2 minutes.  Add your handful of cilantro and blend for another 2 minutes on high.  Add salt and cumin and blend.  

This salsa is complete and delicious.  It tastes great with quesadillas or chips.  

The next step is if you want to make this into a spicy stew.

Step 3: Stewing...

Okay so if you want to make this sauce into a spicy stew, heat up your dutch oven pot with just enough oil to coat the bottom.  Cut up your pork shoulder into cubes.  Lightly coat the pork with flour and shake off the excess.  Once your oil is hot, add your pork.  Cook until the meat is brown.  Add about 1 1/2 cups of chicken broth.  Stir.  Add your green chile sauce, stir to combine.  Cover and let this cook for about 30 minutes on medium low heat.  

You'll know it's done once the meat is tender.  Serve with mexican rice

Happy Eating.

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    Reply 10 years ago on Introduction

    Gracias! Summer is here so I think I'll make ceviche....and maybe an instructable to go along with it.


    Reply 10 years ago on Introduction

    MMMM it looks gonna be cooking it soon. Thanks