Authentic Chile Verde – Slow Cooker, Instant Pot, …

This authentic Chile Verde recipe made with fresh tomatillos, poblano peppers, jalapenos, onion, garlic, and cilantro takes a little more work than the typical “salsa dump” recipes but is absolutely worth it! Serve it with these Slow Cooker Pinto Beans, corn tortillas, or with some Cilantro Lime Cauliflower Rice.

There are so many different recipes out there for chile verde but unfortunately, most of them involve grabbing a jar of store bought salsa verde and dumping it into the slow cooker with either chicken or pork. And while this can be really delicious (case in point: Slow Cooker Salsa Verde Chicken), it will never be as good as making the green salsa from scratch. And while making salsa from scratch may sound intimidating, it’s actually really easy and only takes about 5 minutes of active prep.

Let’s start with the salsa. Chile Verde is made with a tomatillo salsa verde made with fresh tomatillos, chile peppers, onion, and garlic. The first step to creating this flavor is roasting the tomatillos and peppers. Roasting everything deepens the flavor, adds smokiness to the salsa, and also mellows out some of the sour flavor in the tomatillos. Next, it is important to brighten up the salsa and that is where the cilantro comes in.

Chile verde recipe in a white bowl with tortillas, cilantro, and limes.

When it comes to the heat in this recipe, it comes from using three different types of chile peppers that vary in strength and flavor. The poblano has the least amount of heat but adds a lot of flavor similar to a slightly spicy bell pepper. The jalapeno is in the middle when it comes to spice and the serrano is spiciest. You can vary the heat in the salsa by using different amounts of each pepper to find the right combination for you. You can also remove the seeds for less heat or leave them in for more.

Whenever making salsa, start slowly and taste along the way until it is as spicy as you like. Generally, I recommend making it slightly spicier than you want your final product since it will mellow out when cooked with the protein. Also if you have kids who don’t like spicy, make the salsa using just one seeded poblano pepper for flavor. Cook the protein in this mild salsa. Then puree the remaining peppers with a little chicken broth. Stir this spicy salsa into your dish individually so you can have a spicy version. I always make it this way and my toddler devours the milder chicken while I make mine super spicy.



Post Author: CookAzon

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