Chile Verde Sauce

In my last post I showed you how to make homemade pork stock from a big ole honkin’ pork ass. You can find that, here.

Today, we’re going to take that ass stock and make a whole bunch of chile verde, for the freezer.

Chile verde is a green, chile based sauce that is served over pork, usually, but is great over beef or chicken and is usually served plate style, or in a burrito. The sauce can also be used to make soup, like green chile chicken soup, which I’ll be making, soon…

The sauce can’t get any more simple. If you want to use boxed stock, feel free, it should work just fine but I’m all about the bone broth here.

INGREDIENTS:

4lb Hatch chiles
2lbs Tomatillos
1lb/4large Onions
Jalapenos, to taste, depending how spicy you want it
1 head of garlic

DIRECTIONS:

Roast all the veggies.

 

Remove the tops and stem scars from the tomatillos and chiles.

 

I usually just do an assembly line of cleaned, prepped veggies with two casserole dishes alternating in the oven, with the oven on broil.

 

As one is roasting, the other is getting blended, the empty dish filled with veggies to roast and popped in the oven by the time the other is ready to pull out, dump in the blender and repeat.

 

Blend as well as you can, don’t worry if your veggies are still crunchy, you’ll be simmering the hell out of this in just a bit…

Once everything is blended. Add it to your stock pot and grab a whisk…

I like to simmer this, on medium low, until it has no “crunch” left to it when you taste it. Uncooked, even blended veggies will produce a “raw” taste to a sauce like this. Only after you cook and reduce it for a long time, will you taste the difference when the veggies get softer and the flavors get sexy… I add pork stock, about two cups or so, as I go along to improve consistency and richen the flavor.

Add cumin, salt, black pepper and oregano to taste.

You can add cilantro at this point, but I’m not a big fan.

 

 

 

This gets bagged, tagged and frozen as well.

I use it in Pollo Verde Enchiladas and of course, for pork green chile.

That will be my next post, but here’s a little preview:

 

 

 

 

 

 

 

Enjoy!