Chile Verde combines authentic Mexican flavors with tender pork in a spicy green sauce that will knock your socks off!
Use All-Purpose Flour or Cornstarch “Transfer some warm liquid [from the chili] to a separate bowl. Whisk in the flour or cornstarch, then slowly stir it back in the pot,” advises Wofford. Bring the mixture back to a boil, which will “activate” the ingredient, instantly thickening the dish.
Chile Verde is an Actual Award Winner!
This exact Chile Verde recipe comes from a woman in our church congregation, who brought a pot of the savory soup to a chili cook-off. It won the big prize by a landslide and I could not wait to ask her for permission to share her recipe here on Favorite Family Recipes. So when you’re digging into a bowl of this spicy goodness, think of Diana. Thank you, Diana, for sharing your delicious recipe!
Can Chile Verde Be Frozen?
Pork Chile Verde freezes beautifully, and can last up to three months in the freezer. I like to make two batches at once, and freeze one for later. To reheat, thaw it out in the refrigerator, then warm up on the stove or in individual servings in the microwave.
How to Thicken a Thin Soup, Sauce, Stew or Chili | Quick Tip Tuesday
FAQ
How do you thicken chile verde sauce?
How do you make chili sauce thicker?
How much masa harina do I need to thicken chili?
Masa harina is an especially effective thickener, so start with a small amount — say, 1 tablespoon each water and masa harina per 3 cups of chili. It can take a few moments for masa harina to work its magic, so let the chili simmer, stirring often, for about five minutes, and then check its consistency. 7. Make a Slurry with Flour
How do you make chili thicker if you don’t have a can?
Try more tomato paste. Many chili recipes already call for this canned staple, so you likely already have cans or tubes of it on hand. Depending on the concentration of your tomato paste, add 2 tablespoons to ¼ cup more, stir, and cook on medium for 30 minutes more. The resulting chili should be richer, tangier-tasting, and thicker.
Can you use cornstarch to thicken chili?
Cornstarch isn’t the only way to thicken chili. You can also use flour, cornmeal, or masa harina as a cornstarch substitute.
Which beans are best for thickening chili?
Large beans, such as kidney beans, black beans, and pinto beans, work best for thickening chili because they release more starch. When adding beans to your chili, taste and adjust the seasoning to ensure your chili remains balanced.