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Slow-Cooked Chile Verde Sauce Recipe
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