Sunday, November 9, 2014

Green chili salsa with pork

Do you see those Anaheim chilies in the top center of this photo? Those babies are the basis for a great green chili salsa. I bought some tomatillos and roasted them along with the chilies and an onion to make this sauce.
Anaheim chilies are my favorite chili pepper, right after green or red bell peppers. We got some in our produce box from SLO Veg last week and I knew just what to do with them! Make a chili verde salsa!

This verde salsa is so versatile: It can be served as a dip with tortilla chips, poured on top of eggs, cooked with chicken or pork, or used as a green enchilada sauce. It is light and refreshing with a mild chili flavor. It's also super easy to make. You just roast the vegetables in the oven for about 30 minutes, then blend it with a little liquid in the blender. It will keep in the refrigerator for a week or so, or you can freeze some for later.

My homemade tomatillo chili verde sauce and a pork steak made for a delicious breakfast this morning. I had made the salsa last week from a recipe I found on Pinterest and had one little pint jar lingering in the refrigerator. I had a pork steak left out from a family pack of pork chops I cooked a  few nights ago. I was thinking of doing a stir fry or fried rice with the pork meat, but then this morning I started thinking about a chili verde omelette, and a breakfast bowl was born. 

This morning I seasoned the pork and seared it in a skillet, then sliced it into bite-sized bits. The meat went into back into the skillet and I poured in a pint of tomatillo salsa. Then I pan fried some diced potatoes, scrambled some eggs and mixed in a blend of Mexican cheese, put it all into a pasta bowl and ladled on the verde sauce that had been simmering on the stovetop with the pork meat. Some heated flour tortillas completed the meal.
Here is my chili verde salsa after blending, with a good amount of salt and pepper ready to stir in.
Sharing a recipe from

Roasted Tomatillo Salsa 

Roasted Tomatillo Salsa is full of flavor and generally has a low to medium heat level. Roasting the veggies before blending them together makes the flavor unbelievable!

Author: Aubrey Cota


1 lb. tomatillos
1 pasillo pepper (or other mild green chili)
3 garlic cloves
1 yellow onion, quartered
1 jalapeno pepper
1 to 2 cups cilantro leaves
1 tsp salt
1 tsp pepper
2 tsp cumin
juice of 2 lime


Preheat oven to 475 degrees F
Place tomatillos, peppers, garlic cloves and onion quarters onto a foil lined baking sheet
Place in oven and roast for 30 minutes, or until the skins are charred and insides are steamed
Place peppers and tomatillos into a plastic zip top bag and allow to steam for 5 minutes
Peel skins and place peppers and tomatillos into a blender ( for more mild salsa, remove seeds)
Add in the onion and roasted garlic, cilantro, salt, pepper, cumin, and lime juice and blend until smooth
Pour into a jar and refrigerate until ready to serve

Recipe by Real Housemoms at verde

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