Chile Verde Sauce

Chile Verde Sauce
As a child my family and I traveled through Arizona and New Mexico on our cross-country trips we made twice a year from California to Monterrey, Mexico. This sauce is a combination of my love for Mexico and my love for the Southwest… I would love to live in Santa Fe one day.

Yields about 6 cups


8 to 10 Anaheim peppers
5 tomatillos
4 serrano chile peppers
1 medium white onion, roughly chopped
5 cloves garlic
½ tablespoon crushed cumin seeds
¼ cup masa harina (instant corn masa flour)
½ cup water
3 cups chicken broth
3 tablespoonsolive or canola oil
Assorted Fresh Chile Verde



1. Preheat oven to 425ºF. Line a baking pan with foil paper, lay the Anaheim peppers on baking sheet, drizzle with a little oil. Roast in oven for 30 minutes, turning after 15 minutes. Remove from oven and cover with a clean kitchen towel, set aside to cool.

2. In a medium pot, combine the tomatillos, onions, garlic and serrano peppers, cover with water. Cook on medium heat until the tomatillos go from bright green to an opaque olive color. Remove from heat and set aside.

3. Peel the blistered skins from the Anaheim peppers, remove the stems and seeds and chop roughly. Drain the liquid from the tomatillo mixture. Combine Anaheim peppers, tomatillo mixture, cumin, 2 cups of chicken broth, and 2 teaspoons of salt. Blend on high until smooth. Strain sauce through a wire-mesh strainer into a large bowl.

4. In a large sauce pan, heat canola oil to medium heat. While the oil is heating, combine the ¼ cup masa harina and ½ cup water to make a slurry, set aside. When oil is hot, add the strained chile sauce and bring to a boil. Lower heat and while the sauce is simmering, add the masa harina slurry, stir well to combine. Add in 1 more cup of broth, taste for salt and continue cooking sauce for an additional 25 to 30 minutes, until sauce becomes thick. Yields about 6 cups.

Note: I prefer blanching my tomatillos, onions, garlic and serranos on stove top because it will help keep that nice bright green color of the sauce. Roasting them may darken the color. Save the pulp left over from straining the sauce and add it into your favorite salsa recipe or guisado… Yummy!

Chile Verde Sauce


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