How to Prepare Perfect Mike's Easy Chile Verde Sauce

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Mike's Easy Chile Verde Sauce

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We hope you got insight from reading it, now let’s go back to mike's easy chile verde sauce recipe. To make mike's easy chile verde sauce you need 22 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to cook Mike's Easy Chile Verde Sauce:

  1. Prepare of Chile Verde Sauce.
  2. Provide of Pork [purchase pre-cut in 1" cubes].
  3. You need of 12 oz Hot Or Mild Bueno Chopped Hatch Green Chile [use 3/4 bucket initially and reserve the rest until end].
  4. You need of If you can't find Hatch Chiles Use 1 Of These Or Mix & Match: 4 4oz Cans Green Chiles – Or 8 Extra Large Jalapeños – Or 8 Large Mira Sol Chilis – Or 8 Large Poblanos – Or 8 Large Anaheim Chiles [chopped-seeds left in are optional for additional heat].
  5. Prepare of 32 oz Chicken Broth [you may not need all].
  6. Use of 12 oz Tomatillos [drained-smashed].
  7. Get of Extra Large White Onion [chopped].
  8. Get of Can Rotell Tomatoes & Green Chiles.
  9. Get of Chopped Celery [with leaves] [optional].
  10. You need of Fresh Cilantro [chopped-loosely packed].
  11. Get of Minced Garlic.
  12. You need of Mexican Oregano.
  13. Provide of Cumin [reserve 1/2 tbs for end].
  14. You need of Potatoes [small cubed-peels on].
  15. Take of Additional Fresh Cilantro [reserve for end].
  16. You need of Salt [or more to taste].
  17. Provide of Cornstarch And 2 tbs Water [used to thicken sauce].
  18. Provide of Kitchen Equipment.
  19. Provide of Thick Bottom Cooking Pot.
  20. Get of Baking Soda [use in 1/4 tsp increments].
  21. Prepare of Optional Toppings & Garnishments.
  22. Prepare of Mexican 3 Cheese [1 cup in pot – 1 cup for garnish – optional].

Instructions to make Mike's Easy Chile Verde Sauce:

  1. Chop all vegetables. Chop potatoes and [additional] cilantro and set to side. Place potatoes in cool water for later use..
  2. Mix everything together [except 1/4 green chile, additional cilantro and cumin and potatoes] and place in large pot. Simmer until pork is fall apart tender. Usually about 3+ hours. The chicken version is much quicker boiling wise..
  3. 25 minutes before sauce is ready, add your potatoes to the pot. After 15 minutes, add the remaining 1/4 of your green chile, additional cilantro and cumin and simmer with lid on for 10 more minutes or until potatoes are soft. Adding your additional chiles, cilantro and cumin last allows those flavors to slowly steep into your sauce without diluting their flavors..
  4. This sauce is meant to have a slight viscosity or thickness to it. Enough to stick to a tortilla or a chip but be poured over burritos, etc. Your potatoes may have tightened your sauce up in the end but if not, mix your 2 tablespoons corn starch and 2 tablespoons water and add 1/2 of it to your simmering pot. Your sauce should thicken up within a minute at a higher simmer. If you'd like it even thicker, add the rest of your corn starch mixture..
  5. If your Verde tastes as though it has too high of an acidic taste from your Tomatillos, just add 1/4 teaspoon Baking Soda to your simmering sauce. Your sauce will foam up a bit but don't worry. It'll go right back down. Taste test and add 1/4 teaspoon more until the acid has subsided..
  6. Serve immediately or allow to simmer on low on the stove for a few hours. Enjoy!.
  7. Chile Verde with shredded chicken option pictured..
  8. Smothered Chicken Tacos pictured.
  9. Smothered Pork Burritos pictured.
  10. Smothered Hamburger [The Slopper] pictured.
  11. Smothered Hangover Hash pictured.
  12. Smothered Green Chile Chicken Chimichanga pictured.
  13. Smothered Green Chile Enchiladas De Cilantro pictured.

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