Pork Chile Verde has to be my all time favorite recipe. I've tried lots of Chile Verde in Mexican restaurants. I am usually disappointed. The general problem is the broth is watered down, as are the ingredients. After lots of experimenting, I would have to say, "I've got this!"
I start with the perfect blend of fresh ingredients: milperos (tiny) tomatillos, pasilla pepper, jalapeno, yellow bell peppers, green bell peppers, yellow onion, red onion and garlic. The vegetables are drizzled in olive oil, then seasoned with salt and pepper. They are roasted at 400 degrees for one hour. *Try to find the milperos tomatillos, they are less tart than the standard size tomatillos.
While the vegetables are still warm I process everything through the food mill.
Then I strain the verde sauce through a fine mesh strainer.
These are the discards from a double batch of chile verde. Some recipes call for blending ingredients. I take the extra steps because I want a smooth sauce, with minimal seeds.
This is the sauce that has been processed and strained. It is definitely worth the effort, and is why you won't find chile verde sauce like this in your local Mexican restaurant! I recommend you double or triple the vegetable base of this recipe and freeze batches for future use.
4 Pounds milperos (tiny) tomatillos
3 Pasilla peppers
6 Large Jalapeno peppers
2 Yellow bell peppers
2 Green bell peppers
1 Small yellow onion
1 Large red onion
1 Head garlic
3 Tablespoons olive oil
1 Teaspoon pepper
1 Teaspoon sea salt
Prepare vegetables for roasting by cutting the peppers in half and laying cut side down on a baking tray. Peel onions; cut in quarters and lay on a baking tray. To prepare the garlic head: cut across the top of the head of garlic, to reveal the cloves. Layer vegetables onto baking trays. Drizzle with olive oil. Season with salt and pepper. Roast at 400 degrees for one hour. While vegetables are still warm, process, using a food mill. Strain verde sauce through a fine mesh strainer to remove remaining seeds. Use as a base for Pork Chile Verde. Makes 5 cups. (enough for 2 recipes). Base can be divided and stored in the freezer.