Chili Verde Sauce

 

I posted a great Pork Chili Verde and Pork Chili Verde Enchiladas recipes a while back and we’ve been loving them over and over again. I am one that also appreciates quick meals, and I’m always looking for ways to prep and have stuff on-hand so I can put a yummy meal together.

 

 

That said, I am adding this recipe to the blog because I have found it super helpful to have jars in my freezer ready to go when the mood strikes. It gives me lots of flexibiltiy for what meal I’m making as well.

 

 

You can use this for a traditional chili verde, mix it into a soup, or use it other recipes that call for a chili verde sauce or a green sauce. It is a wonderful staple to have ready to go. I’ve been able to make all sorts of fun things with it, and I just keep finding more applications.

 

 

Chili Verde Sauce

 

½ medium onion, chopped

2 Tbs EVOO

2 hatch chili’s, deseeded and chopped (or 1-4.5oz can diced hatch chili’s)

1 anaheim chili, deseeded and chopped

1 poblano or pasillo chili, deseeded and chopped

1-2 jalapeño peppers, deseeded and chopped

½ lb tomatillos, peeled and chopped

4 cloves garlic, peeled

1 Tbs each of ground cumin, ground coriander, Mexican oregano

2 bay leaves

1 cup chicken broth

Salt and pepper to taste

 

Have everything prepped before you start as the process goes quickly. Heat the oil in a large cast iron pot to a medium-high heat. Add the onion and garlic cloves and cook for a couple minutes until it starts to become translucent and there’s a little browning on the cloves.

 

Add the peppers and allow to cook for a few minutes to soften them a bit. Add the spices and stir them into the mix, allowing their flavors to enhance a bit. When the seasonings look dark from the oil and cooking, add the tomatillos and chicken broth. Stir everything together and add salt if needed.

 

Put the lid on the pot and turn it down to a simmer, making sure to keep a soft boil. Let it cook down for about 15-20 minutes, stirring occasionally.

 

Once everything has softened, you can transfer the mix to a blender and slowly increase the speed as the mix smooths out. Blend to desired texture (we like a pretty smooth and consistent texture).

 

At this point, you can pour into half pint jars/deli containers for freezer storage. Make sure to label with dates. Good in the freezer for 6 months. To use, simply thaw a jar/container and add it to your soup, stew, or enchilada recipe.