Chile Verde Sauce for Low-Carb Mexican Dishes

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

Jump to: RECIPE | Ingredients and Substitutions | Chile Verde Stew vs Chile Verde Sauce | How to Use the Verde Sauce | Why Homemade?

This post may contain affiliate links, and you can read our disclosure information here– 

Ingredients and Substitutions

Tomatillos and some sort of green chile are the two key ingredients of chile verde.

Different cooks will use different varieties of green chiles, but most often you will see Poblano chiles used for mild heat and Serranos used for spicier versions.

Chile Verde Stew (Sauce) vs Chile Verde Salsa (Raw)?

Although the terms “chile verde stew”, “chile verde sauce”, and “chile verde salsa” are sometimes used interchangeably, they are technically different.

Often, when “chile verde” is mentioned without being attached to the word salsa, it refers to the stew version, with meat and vegetables but with green chiles and tomatillos as the star ingredients.

The Hatch green chile is frequently associated with chile verde stew.

Chile Verde (stew or sauce) is a comforting sauce often served with braised pork or used to smother crusted fish fillets (in the US you might see it as a topping for burritos).

“Chile Verde salsa” typically refers to the fresh condiment made with tomatillos, herbs, onions, green chiles, and cilantro.

Ingredients for the salsa are usually used raw (chopped and blended “together”), but they can also be roasted first to give it a more sauce-like consistency.

By the way, you can grow your chile peppers in a pot and enjoy fresh salsa all Summer. You can grow the peppers you like alongside the cilantro and keep it close to your house for easy picking. Just make sure and replace the cilantro occasionally, as it tends to bolt fairly quickly.

Cooked Chile Verde (the stew or sauce) is used as a base for many Mexican main dishes (like chilaquiles), whereas the raw Chile Verde salsa is typically used as a condiment.

Did you know? Chile Verde sauce is sometimes referred to as a Mexican mother sauce because it has so many different uses.

I like to make a pureed sauce from roasted tomatillos and chiles and then freeze batches of this sauce in quart-freezer bags. It’s then available all year to enhance breakfasts or Mexican main dishes.

Cooking Tip: the spicier you make the salsa, the more salt you should add to offset the heat.

Why is Homemade Chile Verde Better?

My daughter lives in Denver, Colorado, where pre-made chile verde salsa is present in nearly every store. However, there are so many reasons to make fresh chile verde salsa at home.

Ease

One of the main reasons to make this salsa at home is it is simple. It only takes a few minutes and there are relatively few ingredients. Even the most novice of cooks can feel like a 5-star chef after making this salsa type of sauce.

Taste

Another important reason to avoid the store-bought versions is taste.

When you buy products at the store, you have less control over the spice level, salt content, or different preservatives and additives.

Note: We taste-tested the recipe below against this Hatch chile verde sauce and found that, although both versions were good, all four of our family members preferred the homemade version.

Although the Hatch chile pepper version touts “medium” spice, it was too spicy for some of our family and not spicy enough for others.

It also did not taste as fresh as our homemade version, but it was still quite good.

Health

The final reason to make homemade chile verde salsa is the health pros and cons. Store-bought products often have chemical additives or added sugar/ sodium.

As with the taste, when you make this at home, you can more easily add or take out certain ingredients that don’t fit with your specific diet.

Other Mexican Recipes We Think You’ll Love

If you love this chile verde sauce as much as my family does, here are some other great recipes to check out:

• Simple Salsa Fresca
• Crunchy, fresh Pickled Onions
• Low Carb Carnitas
• Pork Chile Verde

If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.

Chile Verde Sauce

Often referred to as Salsa Verde, this tomatilla and green chile sauce can be used as a condiment or a base for many Mexican dishes. Simple and almost impossible to mess up.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings 4

Calories 82

Author Dorothy Stainbrook

Equipment

• baking sheet
• Food processor

Ingredients

1x2x3x

• 1 ½ pounds tomatillos
• 2 Anaheim or Jalapeno chile peppers
• 3 green chile peppers poblano, serrano, Hatch or your preference
• 4-5 cloves garlic
• 2 cups chicken broth
• 1 bunch green onions (scallions) coarsely chopped
• 1 bunch cilantro stems removed (about 1/2 cup)
• 2 teaspoons sea salt more as needed

Instructions

 

• Remove papery husks from tomatillos and rinse.  Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place peppers (whole) and 4-5 garlic cloves (in their skins) on the baking sheet. 

  Roast tray of tomatillos and peppers and garlic under a broiler for about 5-7 minutes or until skins are blackened.  
  1 1/2 pounds tomatillos, 3 green chile peppers, 4-5 cloves garlic, 2 Anaheim or Jalapeno chile peppers
• Cool tomatillos and peppers for a few minutes.  In a food processor or a blender combine roasted tomatillos, garlic, peppers, 2 cups chicken broth, green onions, cilantro and salt. 

  If you want a spicier version, add some hot chile powder to the blender (I used a hatch chile powder).
  2 cups chicken broth, 1 bunch green onions (scallions), 1 bunch cilantro, 2 teaspoons sea salt
• Season to taste with additional salt. Can be used as salsa immediately, stored in a sealed container in the refrigerator for 1 week, or frozen to serve later with a wide array of Mexican dishes.

Video

Notes

**Notes:

1. This recipe makes 3 cups.
2. The spicier you make this salsa the more salt you should add to offset the heat

 

**Want more like this? Subscribe to our  Sunday newsletter  to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!

 

If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.

 

See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.

Nutrition

Calories: 82kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 1837mgPotassium: 529mgFiber: 6gSugar: 9gVitamin A: 389IUVitamin C: 30mgCalcium: 28mgIron: 1mg

Did you make this recipe?If you tried this recipe, please give it a star rating! To do this, just click on the stars above. Comments are always helpful also and I respond to all of them (except rude ones)