This Chile Verde recipe was adapted from a recipe for simmering pork in this yummilicious sauce – so yummilicious that I thought it deserved to go on other things! Try it in beans, for a vegetarian bean to go on tortillas, or add chicken.
Chile Verde
Ingredients
- 16-20 to matillos quartered
- 8-10 chile peppers halve lengthwise
- 2 medium tomatoes quartered
- 4-8 cloves garlic whole
- 1/2 large onion roughly chopped
- salt to taste
Instructions
- Wash & prep veggies
- Combine veggies in large saucepan, cover with water
- Boil until skins start to roll off tomatoes & tomatillos
- Remove from heat & drain off water
- Puree with immersion blender or pour into a blender
Notes
For freezing: I package it in 1-2 cup increments, for adding to beans or cooking chicken for burritos for two.
Adapted from Pork Chile Verde
