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