Mike's Easy Chile Verde Sauce

Source : Chop All Vegetables Chop Potatoes And Additional Cilantro And Set To Side Place Potatoes In Cool Water For Later Use Mix Everything Together Except...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : June 20, 2026

Step:

  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.

    Mike's Easy Chile Verde Sauce recipe step 2 photo
  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.

    Mike's Easy Chile Verde Sauce recipe step 7 photo
  8. Smothered Chicken Tacos pictured.

    https://cookpad.com/us/recipes/344608-mikes-smothered-soft-chicken-tacos

    Mike's Easy Chile Verde Sauce recipe step 8 photo
  9. Smothered Pork Burritos pictured.

    https://cookpad.com/us/recipes/353608-mikes-easy-cheesy-fried-burritos

    Mike's Easy Chile Verde Sauce recipe step 9 photo
  10. Smothered Hamburger [The Slopper] pictured.

    https://cookpad.com/us/recipes/354259-mikes-new-mexico-slopper

    Mike's Easy Chile Verde Sauce recipe step 10 photo
  11. Smothered Hangover Hash pictured.

    https://cookpad.com/us/recipes/347731-mikes-green-chile-hangover-hash

    Mike's Easy Chile Verde Sauce recipe step 11 photo
  12. Smothered Green Chile Chicken Chimichanga pictured.

    https://cookpad.com/us/recipes/363704-mikes-green-chile-chicken-chimmies

    Mike's Easy Chile Verde Sauce recipe step 12 photo
  13. Smothered Green Chile Enchiladas De Cilantro pictured.

    https://cookpad.com/us/recipes/347569-mikes-green-chile-enchiladas-de-cilantro

    Mike's Easy Chile Verde Sauce recipe step 13 photo

Ingredients

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

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