Slow-Cooked Chile Verde Sauce Recipe

Serves: 6 Save

Ingredients (15)

  • 2 pounds fresh green chilies (mild Hatch, Anaheim, or poblano chilies work well)
  • 1/2 cup water
  • 1 tablespoon vinegar (white wine or apple cider)
  • 1 teaspoon salt
  • 2 to 3 tablespoons pork lard or vegetable oil (for frying)
  • 1 1/2 pounds boneless chicken or pork (cut into 2-inch cubes)
  • 2 cups tomatillos (husked and coarsely chopped)
  • 2 cups chicken or pork broth
  • 2 roasted green chilies (seeded and diced; roast extras in step 1 and reserve, or use canned fire-roasted green chilies)
  • 4 cloves garlic (peeled and diced)
  • 1 medium onion (peeled and diced)
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 1/4 teaspoon ground black pepper
  • Optional: 1/2 teaspoon sugar

Directions

Learn how to make this recipe at The Spruce Eats