Ingredients
- Green tomatoes
- Onions, finely chopped
- Roasted Hatch hot green chiles, diced
- Garlic cloves, minced
- Ground cumin
- Dried oregano
- Salt and pepper, to taste
- Olive oil
- Fresh cilantro, for garnish
Instructions
- Start by washing the green tomatoes thoroughly to remove any dirt or debris.
- In a large pot, heat olive oil over medium heat. Once hot, add the chopped onions and sauté until they are soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant, ensuring it does not burn.
- Chop the green tomatoes and add them to the pot. Cook for about 10 minutes, stirring occasionally, until the tomatoes start to soften.
- Mix in the roasted Hatch hot green chiles. If you have whole chiles, char them over an open flame or roast in the oven first, then peel, deseed, and dice before adding.
- Season the mixture with ground cumin, dried oregano, salt, and pepper. Adjust the quantities to suit your taste preferences.
- Reduce the heat to low and let the mixture simmer for at least an hour. If it starts to dry out, add a little water or chicken/vegetable stock to keep it moist.
- The chile verde is ready when the tomatoes have completely broken down and the flavors have melded together.
- Serve hot, garnished with fresh cilantro. This chile verde can be enjoyed as a hearty stew on its own, used as a sauce for enchiladas, or served alongside rice and beans.
Notes
