This sauce is made with fresh tomatillos and chile peppers which are at their peak in the summer, but it freezes well. I make the sauce in large batches and enjoy it long after the harvest. It is a great addition to breakfast eggs and chorizo, to pork stew, as a fresh salsa and many other favorite Mexican dishes.

Low carb Mexican baked eggs in chile verde sauce, still in skillet
Low carb Mexican baked eggs in chile verde sauce,

Two Classic Mexican Dishes with Verde sauce

I freeze batches of this sauce in quart freezer bags and bring it out all year to enhance breakfasts or Mexican main dishes. For the egg dish above, just place some of the chile verde sauce in a pan over medium-low heat, make wells in the sauce to crack eggs into, sprinkle with cheese, and cook slowly until the egg yolks are to your liking (recipe below).

For the sauce itself, start with roasting a tray of the chile verde ingredients:

Prep tray of vegetables used to make chile verde sauce
Prep tray of vegetables used to make chile verde sauce

Chile Verde Sauce

Prep tray of vegetables used to make chile verde sauce
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Servings 4
Calories 20
Author dorothy stainbrook


  • 1 1/2 lb tomatillos
  • 5-6 cloves garlic
  • 2 Anaheim or Jalapeno chile peppers optional: use ground Hatch chile powder to taste
  • 2 cups chicken broth
  • 1 bunch green onions (scallions)
  • 1 bunch cilantro


  • Remove papery husks from tomatillos and rinse.  Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place 5-6 garlic cloves (in their skins) on the baking sheet along with fresh chile peppers.  Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos and peppers.  
  • Cool tomatillos for a few minutes.  In a food processor or a blender combine roasted tomatillos, garlic, peppers, 2 cups chicken broth, green onions, and cilantro.  If you opted for Hatch chile spice add 1-2 tsp to blender also as an alternative to the fresh chile peppers.
  • Season to taste with salt. Can be used as salsa immediately or frozen to serve with a wide array of Mexican dishes.


Calories: 20kcalCarbohydrates: 3gProtein: 1gSugar: 1g
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Recipe for Baked Eggs with Chile Verde


  • 1-2 cups chile verde sauce
  • 3-5 eggs
  • 1 cup cotija cheese (or queso fresco)


  1. Cover the bottom of a non-stick skillet with the chile verde sauce and heat over medium to med-low.
  2. Make 3-5 wells in the sauce and gently crack an egg and pour into each well.
  3. Sprinkle with cotija cheese (can use queso fresco as an option) and cook slowly until the egg yolks are to your liking.
  4. If you prefer it with poached eggs, here is how to make the perfect poached egg

Below is a photo of using the chile verde sauce in a pork stew with chile verde sauce.

Mexican pork chile verde with tomatillos
Mexican pork chile verde with tomatillos

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