Laura Trauth

The one we use starts with about equal volumes tomatillos and Anaheim (or Hatch if I can get them) chilies, fresh - say a grocery store produce bag 2/3 full each.

Living out of state, it's fresh or canned for us, so we go with fresh and roast them on the stove. Whether gas or electric, it's easy to do (for other addicts living far from home). I just use a cooling rack and set the chilies on it over the hot burner. I usually roast the tomatillos some too while the peppers are steaming in a plastic bag (after removing the skins of course!) - just so they're a little blistered.

Quarter the tomatillos and saute in a pan (using olive oil) w/ a yellow onion and a clove of garlic, both coarsely diced until the tomatillos soften and the onions are translucent. Then put in a blender with the chilies, now steamed and stripped of their skins and stems/seeds. Add the juice of a lime, salt and cumin to taste. Blend until smooth. If you want a hotter sauce, use more chilies in relation to the tomatillos and onions.

It's a green sauce based on a local restaurant's and it should work fine for chile verde. We've used it with pork. We've also made enchiladas and other things w/ it. It also freezes well. Once you have the sauce, I don't see why you couldn't put your cut of pork and it in a crockpot to cook.
about 9 months ago · Report