Green Chile Makes a Meal

Here in Colorado you can rarely order a burrito or chile relleno or enchilada without it being smothered in green chile, and that’s a good thing. Once you’ve drenched your cheesy Mexican food in green chile there’s no turning back.

As much as I enjoy green chile, I’ve never bothered to master a recipe, and I’m not sure why. I think this spring is the spring. My mission: Discover the best green chile recipe.

My first attempt, which I’m describing here, did not bring enough spice. Actually, it doesn’t have any heat. And the pork wasn’t as tender as I’d like. But all in all, it was a good first try.

To start, I created a tomatillo salsa. Another first.

Tomatillo Salsa Recipe

*2 tomatillos

*2 poblano peppers, stemmed and de-seeded (use jalapenos or seranos if you want spicy)

*1 small yellow onion

*1 cup cilantro leaves

*2 garlic cloves

*1 lime, juiced

*1/4 teaspoon sugar

Instructions: Remove husks from tomatillos, rinse, and cut in half. Soften by boiling or roasting in the oven for 5-7 minutes. Place all ingredients in food processor and blend.

About Tomatillos

If you’re new to tomatillos like me, check it out.

  • Tomatillos are a fruit and related to the tomato.
  • Tomatillos are a staple in Mexican cuisine.
  • Bright green skin and a firm fruit results in better flavor.
  • Serve as a dip with tortilla chips or as a sauce with pork, chicken, or fish. Tomatillo salsa is versatile.

tomatillos for salsa

what a tomatillo looks like

how to make tomatillo salsa

Green Chile Recipe

*3 c. tomatillo salsa

* 32 oz. organic chicken stock

*6 oz. tomato sauce

*1/2 lb. pork, cubed in 1 in. pieces

*1 tsp. cumin

*1 tsp. chili powder

*salt and pepper to taste

Instructions: In a stock pot, heat up tomatillo salsa. Stir constantly for five minutes. Add all remaining ingredients. Bring to a strong simmer, reduce heat, and allow slight slimmer for one hour. If you want a thicker consistency, create a roux with butter and flour and add to mixture in the last few minutes.

We now have enough green chile for at least 15 bean burritos, 12 breakfast burritos, and one chicken enchilada casserole. Who wants to come over?

how to make green chile


  1. LOVE green chile!!! I make mine with alot more chile peppers which gives it some real kick. I also didn’t have tomatillos once so used pureed green tomatoes that I had in the freezer and they worked great too!

  2. Yum! I <3 green chile sauce! Tomatillos are a new obsession of mine, I can't get enough of them! I haven't made salsa yet, I just keep roasting them in the oven and eating them. Haha!

  3. Love the idea of tomatillo salsa… yum! I’ll come over for burritos if you need to get some of that delicious looking sauce off your hands!

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