Growing and Cooking Your Own Food

Low Carb Chile Verde Sauce

This sauce is made with fresh tomatillos and chile peppers which are at their peak in the summer, but it freezes well. I make Chile Verde 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 uses.

Mexican Eggs Chile Verde
Mexican Eggs Chile Verde

Two Mexican Dishes featuring Chile 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.

Chile Verde
Low Carb Pork Chile Verde

Recipe for Low Carb Chile Verde Sauce

Chile Verde Sauce
Print Recipe
5 from 1 vote

Chile Verde Sauce

Prep Time15 mins
Total Time15 mins
Course: Sauce
Cuisine: Mexican
Keyword: chile verde sauce
Meat & Poultry: vegetable
Servings: 4
Calories: 20kcal
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: 20kcal | Carbohydrates: 3g | Protein: 1g | Sugar: 1g

Recipe for Baked Eggs in Chile Verde Sauce


  • 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, click here to see how to make the perfect poached egg

Click here for the recipe to make the pork stew with chile verde sauce shown above.

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