Chile Verde

Total Time:
1 hr 45 min
30 min
10 min
1 hr 5 min

16 cups

  • 1/2 cup corn oil
  • 10 Anaheim chile peppers, diced
  • 10 poblano chile peppers, diced
  • 6 jalapenos, diced
  • 3 yellow onions, diced
  • 1/4 cup kosher salt
  • 1/4 cup freshly ground black pepper
  • 10 tomatillos, husks removed
  • 1 1/2 cups cornstarch
  • 6 tablespoons green hot sauce, such as Tabasco
  • In a large saute pan, heat the corn oil over low heat and add the Anaheim chiles, poblanos, jalapenos and onions and cook until softened but not browned, about 7 minutes. Season with salt and pepper.

  • Meanwhile, over an open flame, roast the tomatillos, turning occasionally, until they are charred. Set aside to cool, then puree in a blender until smooth.

  • Add the pureed tomatillos to the pan with the chiles. Add 12 cups water and bring to a simmer. Cook until the sauce thickens, 30 to 40 minutes.

  • In a small bowl, whisk the cornstarch together with 1 1/2 cups water to make a slurry. Whisk the slurry into the sauce and cook until thick, 10 minutes more. Add the hot sauce. Taste and adjust for salt and pepper. Take off the heat and chill.

  • Serve with refried beans, corn tortillas, eggs any style with Colby-Jack cheese melted over the top or braised pork and white rice.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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