Utah chef, and cooking instructor Jim Light shared this recipe for his delicious Chile Verde. We get the privilege of calling him our friend and have had the opportunity to cook with him and a few times. Everything he makes is delicious!
Hatch Chile Verde
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The most delicious Chile Verde you will ever have!
Season and then brown meat cubes in 2 tablespoons of lard or oil in a large skillet over medium-high heat. Depending on skillet size, this may require two or three
batches. Remove cubes with slotted spoon to a bowl large enough to accommodate all of the meat cubes. Then deglaze the pan with ½ cup water, scraping up browned bits, and then pour the liquid over the meat cubes. Set
Heat the balance of the oil in same skillet set over medium-low heat and slowly
whisk in the flour to make a roux. Simmer four minutes then stir in the garlic for a
minute and begin whisking in the hot stock in 3 parts, whisking the sauce smooth
each time, until all of the stock has been incorporated.
Meanwhile, in blender or a food processor fitted with the steel blade, the
jalapenos down the feed tube until finely minced. Then add the Anaheim chiles
and puree coarsely.
Add the chile puree mixture to the flour gravy and whisk together. Add the cumin,
coriander, oregano, salt and pepper. Adjust seasonings to taste.
Add the meat to the mixture along with the deglazing liquid and simmer 15
Serve with hot, fresh flour tortillas and garnish with cilantro, onion, sour cream,
and chopped tomatoes.