Smoked Chili Verde Sauce
Smoked Chili Verde Sauce
- 2 Lbs Tomatillos Husked, Rinsed, Cut In Half
- 1 Yellow Onion Peeled, And Quartered
- 6 Cloves Garlic Peeled
- 4 Hatch Chilis Stems Removed
- 1/3 Cup Chopped Cilantro
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
- Preheat your smoker to 225 degrees F. Place the tomatillos, onion, garlic, and hatch chilis on the grates. Let the veggies smoke for 1-1.5 Hours. Prepare a grill for high heat cooking. When all of the veggies besides the chilies are done smoking, put them in a food processor or blender. Place the hatch chilies directly on the grill grates of the high heat grill. Roast each side of the pepper until it has consistent charring.
- Remove the hatch chilies from the heat, and peel the papery skin off. As long as the pepper is charred enough, it should peel off pretty easy. Try to remove most of the seeds from the chilies, and place the chilies in the food processor or blender with the other veggies. Blend until the veggies are a puree. You can leave them as chunky or as thin as you want.
- Pour the puree into a sauce pan and add the cilantro, salt, and black pepper. Let the sauce simmer on medium heat for 20-30 minutes. When the sauce is done simmering, remove it from the heat and serve on top of a grilled pork chop, or put in a crock pot with a pork roast for fall apart chili verde. This sauce also makes a pretty good green salsa. Enjoy!
August is such a great month, thanks to the wonderful Hatch Chili. Every year they start to show up in stores, and are traditionally fire roasted then served as chili verde. Growing up, chili verde was always made with diced green chilies in the can. It is incredibly delicious, but it doesn’t even compare to a sauce made with fresh ingredients.
This time I felt like I just had to put my smoky twist an awesome sauce. This is not the traditional chili verde that you may be used to. One of the best flavors in the recipe, is the added smoke. You can achieve this by smoking the ingredients of the sauce before you assemble it. This makes it so every ingredient has a chance to soak up smoke on its own.
Smoking a hatch chili is great, but it gets even better when you fire roast it after, on high heat. This makes it easier to peel that tough, papery skin off so you don’t get it in the sauce.
Use this sauce to to smother a pork roast with and make a fall apart chili verde, or use it to top a reverse seared pork chop. Either way, you are gonna love it! Enjoy!