Recipe courtesy of Cafe Genevieve
Chile Verde
- Level: Easy
- Yield: 16 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 304
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 614
- Total: 1 hr 50 min
- Active: 50 min
Ingredients
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
Directions
- 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.