©1988
AuthorDartagnan"this Verde sauce is key to many authentic Mexican and Tex-Mex dishes, make ahead and make often for the best sauce you've ever tasted"
Heat grill to 500-600° with a little pecan on the side. Secondly you can do in the oven, move rack to top third of oven.
If you are using your oven, foil a half sheet pan with foil, top with a cooling rack and lightly spray with oil.
The next couple of steps are to prepare the chile sauce (you can use the same technique to roast bell peppers for salads and sauces, in fact, I usually roast up red, orange and yellow bell peppers at the same time and vacuum pack them for later), this can be done in advance, like 2 days in advance if you want, or while the pork is cooking.
Hand rub peanut oil and all the peppers and green onions to be roasted. (I leave 1 serrano raw, spilt it, seed it and remove the vein)
Place the poblano, anaheim, 1 serrano and green onion on your grill or on a foil lined pan in your broiler oven. Turning along the way, grill or broil for about 7-10 minutes or until mostly blackened on all sides.. You can do the tomatillos at the same time, but keep an eye on them and pull when you see they are starting to split and lose liquid, they will not be black. You'll want the peppers well charred, don't worry, that all comes off.
Immediately place peppers and tomatillos in a sealable plastic container and seal. Allow them to self-steam in the sealed container for 10-20 minutes, the longer the better. When cool, by hand or with a knife edge, scrape outer skin of the peppers skin off. (It should come off easily if charred well), discard skin, open peppers and remove seeds and veins, discard.
Rough chop everything.
Add your roasted peppers, tomatillos, green onions and slurred cilantro to a processor or good blender and puree until well pureed, then puree again, and once more just for fun. (TAKE NOTICE OF CONSISTENCY OF PROCESSED CHILES)
Heat heavy chicken stock to simmer, whisk in processed chile sauce until combined. Cover and simmer for 30 minutes, stirring occasionally. Remove lid and let to reduce to original consistency of processed chiles.
Ingredients
Directions
Heat grill to 500-600° with a little pecan on the side. Secondly you can do in the oven, move rack to top third of oven.
If you are using your oven, foil a half sheet pan with foil, top with a cooling rack and lightly spray with oil.
The next couple of steps are to prepare the chile sauce (you can use the same technique to roast bell peppers for salads and sauces, in fact, I usually roast up red, orange and yellow bell peppers at the same time and vacuum pack them for later), this can be done in advance, like 2 days in advance if you want, or while the pork is cooking.
Hand rub peanut oil and all the peppers and green onions to be roasted. (I leave 1 serrano raw, spilt it, seed it and remove the vein)
Place the poblano, anaheim, 1 serrano and green onion on your grill or on a foil lined pan in your broiler oven. Turning along the way, grill or broil for about 7-10 minutes or until mostly blackened on all sides.. You can do the tomatillos at the same time, but keep an eye on them and pull when you see they are starting to split and lose liquid, they will not be black. You'll want the peppers well charred, don't worry, that all comes off.
Immediately place peppers and tomatillos in a sealable plastic container and seal. Allow them to self-steam in the sealed container for 10-20 minutes, the longer the better. When cool, by hand or with a knife edge, scrape outer skin of the peppers skin off. (It should come off easily if charred well), discard skin, open peppers and remove seeds and veins, discard.
Rough chop everything.
Add your roasted peppers, tomatillos, green onions and slurred cilantro to a processor or good blender and puree until well pureed, then puree again, and once more just for fun. (TAKE NOTICE OF CONSISTENCY OF PROCESSED CHILES)
Heat heavy chicken stock to simmer, whisk in processed chile sauce until combined. Cover and simmer for 30 minutes, stirring occasionally. Remove lid and let to reduce to original consistency of processed chiles.