My favorite Mexican restaurant closed and I am in mourning. Their Chile verde was the BEST. It was a thinner type sauce almost more brown instead of green, the pork was chopped in perfect little chunks that just melted in your mouth. I am in desperate need to find a Chile verde sauce close to this one. All the recipes I see online are very thick and bright green in color. Does anyone have a recipe that could be close to this??
by Kitkat_171
2 Comments
Broil, roast or brown the tomatillos and use a lot of broth for a thinner sauce. Try getting some nice fatty pork, maybe even mix in a little pork belly and crisp up the pork all nice in batches and I’ll bet you could make a killer Chile verde at home. It’s not a complicated recipe and even if it’s not exactly like the restaurant version it’ll be really good.
The sauce: boil the tomatillo and serrano, let it cool down and peel the skin off the tomatillo, blend it (with a little bit of cilantro maybe if you like), pour over the pork, salt to taste, let it simmer to the desired consistency, you can add A LITTLE bit of cumin
The pork: Boil the pork, let it simmer, until all the water is gone then let it brown in its own fat, pour the sauce let it simmer some more