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1
Chop all vegetables.
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2
Chop potatoes and [additional] cilantro and set to side.
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3
Place potatoes in cool water for later use.
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4
Mix everything together [except 1/4 green chile, additional cilantro and cumin and potatoes] and place in large pot.
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5
Simmer until pork is fall apart tender.
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6
Usually about 3+ hours.
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7
The chicken version is much quicker boiling wise.
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8
25 minutes before sauce is ready, add your potatoes to the pot.
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9
After 15 minutes, add the remaining 1/4 of your green chile, additional cilantro and cumin and simmer with lid on for 10 more minutes or until potatoes are soft.
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10
Adding your additional chiles, cilantro and cumin last allows those flavors to slowly steep into your sauce without diluting their flavors.
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11
This sauce is meant to have a slight viscosity or thickness to it.
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12
Enough to stick to a tortilla or a chip but be poured over burritos, etc.
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13
Your potatoes may have tightened your sauce up in the end but if not, mix your 2 tablespoons corn starch and 2 tablespoons water and add 1/2 of it to your simmering pot.
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14
Your sauce should thicken up within a minute at a higher simmer.
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15
If you'd like it even thicker, add the rest of your corn starch mixture.
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16
If your Verde tastes as though it has too high of an acidic taste from your Tomatillos, just add 1/4 teaspoon Baking Soda to your simmering sauce.
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17
Your sauce will foam up a bit but don't worry.
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18
It'll go right back down.
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19
Taste test and add 1/4 teaspoon more until the acid has subsided.
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20
Serve immediately or allow to simmer on low on the stove for a few hours.
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21
Enjoy!
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22
Chile Verde with shredded chicken option pictured.
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23
Smothered Chicken Tacos pictured.
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24
Smothered Pork Burritos pictured.
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25
Smothered Hamburger [The Slopper] pictured.
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26
Smothered Hangover Hash pictured.
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27
Smothered Green Chile Chicken Chimichanga pictured.
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28
Smothered Green Chile Enchiladas De Cilantro pictured.
