PT60M 4 cups 4 Pasilla peppers 1 jalapeño 1 lb. tomatillos, husked, washed, cut in half 1 small yellow onion, quartered 3 medium cloves of garlic, smashed and peeled 1 cup roughly chopped cilantro 1 cup chicken or vegetable stock 2 tablespoons lime juice 1 tablespoon kosher salt

Chili Verde Recipe

Green is the perfect color for this Chili Verde Recipe. The perfect color was given by Pasilla chilis and tomatillos, sharing their vibrant green with our delicious roasted chicken for an enchilada or tamales. Why buy when you can experience this one of a kind sauce, store bought doesn’t compare. See the difference for yourself!

 

chili verde recipe

4 Pasilla peppers

1 jalapeño

1 lb. tomatillos, husked, washed, cut in half

1 small yellow onion, quartered

3 medium cloves of garlic, smashed and peeled

1 cup roughly chopped cilantro

1 cup chicken or vegetable stock

2 tablespoons lime juice

1 tablespoon kosher salt

Preheat broiler. Roast Pasilla peppers and jalapeño directly over the flame of a gas stove, grill, or under a hot broiler, turning occasionally, until skin is completely charred and blackened all over. Place in a paper bag, and let stand until cool enough to handle, 10-15 minutes. Using a paper towels, run off charred skins, then stem and seeds. Transfer to blender jar.

Meanwhile, place tomatillos on a baking sheet with the cut side down, place the small onion cut in quarters on the sheet with the tomatillos. Broil until tomatillos and onions have charred and softened, about 10 minutes. Transfer to the blender, along with the peppers.

Add the garlic, cilantro, chicken stock and lime juice and puree until smooth.  Transfer to a large bowl and season with salt and sugar to taste.  Stir in 1/2 cup of sauce with they shredded chicken and set aside. Fill enchilada or tamale and cook according to instructions. .

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