Chile Verde

Our pepper plants have been great producers this year. I completely forgot to start tomatillo seeds and for that I kick myself because I wanted them for verde sauce but this sauce, oh my goodness!!! It’s delicious!

chile verde1

6-8 cups chicken stock

1/2 cup white flour

1 large white onion

3 cloves garlic

kosher salt to taste

4 jalapenos (or other small hot pepper, optional)

2 lbs. Anaheim chiles

Olive oil

Roast peppers over open flame or in an iron skillet until well blistered, their color will lighten some, they’ll become charred. Put into paper bag and seal or into a stainless steel bowl that you have a lid or cover for. Allow to steam until cool enough to handle. Once cool, they’ll slough their skin fairly easily, remove seeds and as much skin as you choose (some do this under water, some do not, the choice is yours).

Dice one medium white or yellow onion and skin 3-4 cloves or garlic and smash, put into large pot with some olive oil (1/8 cup), over low/medium heat saute until tender, add roughly chopped peppers & flour. Stir to coat. Add chicken stock and let it all come to a slow simmer, the stock should thicken some due to the flour. – you could omit the flour completely and allow the blended peppers to be your only thickener-.

Let it simmer for 10 minutes or so and place in a blender or use a stick blender to blend it into an oblivion. Funnel into canning jars and preserve or freeze. Should keep for 4-5 days in the fridge.

This can be used for pork verde, for enchiladas or as a salsa! It’s delicious with chips and I am not a bit sad at all that there wasn’t any room left for this small pint jar in my pressure canner! Enjoy!

chile verde

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