Hey everyone, hope you’re having an incredible day today. Today, I will show you a way 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 tasty. This is gonna smell and look delicious.

Heartbreaking Dawns The Green Verde Hot Sauce. Chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. "But Elise, it's so easy, anyone can make chile verde." Gracias, Arturo. Chicken Chile Verde consome/soup and QuesaTacos! Hola amigos, If you like the birria questacos you're going to love this recipe.

Mike's Easy Chile Verde Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Mike's Easy Chile Verde Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have mike's easy chile verde sauce using 22 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Mike's Easy Chile Verde Sauce:

Get Chile Verde Sauce
Take 2 lb Pork [purchase pre-cut in 1" cubes]
Prepare 1 12 oz Hot Or Mild Bueno Chopped Hatch Green Chile [use 3/4 bucket initially and reserve the rest until end]
Take 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]
Make ready 2 box 32 oz Chicken Broth [you may not need all]
Make ready 1 can 12 oz Tomatillos [drained-smashed]
Prepare 1 Extra Large White Onion [chopped]
Get 1 small Can Rotell Tomatoes & Green Chiles
Get 1 cup Chopped Celery [with leaves] [optional]
Make ready 1 cup Fresh Cilantro [chopped-loosely packed]
Prepare 2 tbsp Minced Garlic
Get 1/3 tsp Mexican Oregano
Make ready 2 tbsp Cumin [reserve 1/2 tbs for end]
Make ready 3 medium Potatoes [small cubed-peels on]
Prepare 1/2 cup Additional Fresh Cilantro [reserve for end]
Prepare 1 tsp Salt [or more to taste]
Prepare 2 tbsp Cornstarch And 2 tbs Water [used to thicken sauce]
Make ready Kitchen Equipment
Take 1 large Thick Bottom Cooking Pot
Take 1 box Baking Soda [use in 1/4 tsp increments]
Get Optional Toppings & Garnishments
Get 2 cup Mexican 3 Cheese [1 cup in pot - 1 cup for garnish - optional]

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. A Chile Verde sauce with yellow jalapenos, serano chile , and NO tomatillos. Hands down my favorite type of salsa, or sauce in this case.

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

A Chile Verde sauce with yellow jalapenos, serano chile , and NO tomatillos. Hands down my favorite type of salsa, or sauce in this case. I've made the traditional Chile Verde sauce with tomatillos and ingredients almost identical to the ones here, but I have never made a Chile Verde sauce without. This Easy Slow Cooker New Mexico & Colorado Hatch Chile Verde Recipe may be the best pork stew you've ever tasted. Whether you call it New Mexico Pork Stew or Colorado Green Chili or Hatch Chile Verde, you won't be able to stop eating this amazing chili.

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