05/23/2026
Yeah, I'm a foodie. Is anyone surprised?!?!
Yes, I've made my own green chili sauce before and when you put a lot of time and energy into it, it's nothing short of fantastic.
However, when the local Mexican restaurant has an excellent Chili Verde, just ask them to fill up a 16oz salsa cup with that green yumminess to go. They'll do it. And probably only charge you $5 to $10 for it.
I took two sirloin roasts, and was careful not to add too much water. In a crock you only need a 1/4" in the bottom. Plenty will come out of the meat. Add olive oil, salt/pepper/garlic, and let it simmer.
Yes, it'll be hard as a rock later, but the meat will cease the tension and loosen up. Shred/separate, and pour on your green chili. Let simmer. I usually plan for this overnight. The flavors truly come together the following day. I cook the meat on high, switch to low, then keep warm when it's all done.
Use in tacos, or just about anything. Frankly, it's good to just grab in forkfuls and slap in your yap.
This is probably some of the best stuff you'll ever consume. It's easy and only takes a day.
