Grandmother Juanita’s Chile Verde
Grandmother Juanita’s Chile Verde
Last Updated: March 29th, 2025
Since March is Women’s History Month, I want to highlight a special woman who has been influential in my journey as a chef and baker.
My grandmother, Juanita Ortiz Peña, was one of those amazing, enterprising women who stayed in survival business mode all the time. She was a true entrepreneur. Juanita was as resourceful and industrious as she was talented. This was a trait she passed along to her son, my dad, Pepe, as he was affectionately known, who did his best to pass this trait on to us.
Back in the early 50’s, way before food delivery apps, Juanita had created her own door-to-door tamale delivery service; by the time my dad was nine, he was already taking orders and helping with tamale deliveries. And she used the money she saved to purchase a restaurant. She saw the opportunity, took it, and succeeded.
Juanita’s restaurant was famous for her chile verde and her menudo from recipes that she learned in Mexico as a child. In particular, she used the chilies that were available in the northern parts of Mexico, using a recipe more common in the border states or northern Mexico. As a child coming up, she learned different recipes and techniques, and the majority of dishes she cooked in that restaurant were those tried and tested home recipes.
The crispy torta bread (recipe in Chapter 7 of The Mexican Bakery) then becomes the perfect platter for my grandmother’s chile verde recipe. I hope you enjoy this tasty combination, and let me know how it turns out for you!
Chile Verde Salsa Recipe
2 quarts of water
5 large chile jalapeño peppers
3 large chile güero or banana peppers
1 large brown onion (quartered)
1 pound tomatillo or Mexican husk tomatoes
1 quart of warm water for soaking tomatillos
½ bunch (45 sprigs) of cilantro or coriander
3 garlic cloves
Salt and pepper to taste
Instructions
Using a medium stock pot, soak the tomatillos in warm water for 30 minutes to remove the husks and stickiness.
Wash and remove the stems from the peppers.
Cut the onion into four wedges.
Add all ingredients to a large stock pot and bring to a rolling boil.
Reduce the heat and let simmer for 45 minutes or until the jalapeños soften and turn a drab olive color.
Pour into the blender, in increments. Then puree and set aside to cool.
Once cooled, season with salt and pepper.
The puree can be refrigerated in an airtight container or frozen in freezer bags.
Carne de Puerco (Pork) Recipe
3 pounds paleta de cerdo or pork butt with blade bone
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cumin powder
Instructions
Using a straight boning knife, remove the fat cap and all connective tissue to expose the blade bone.
Remove the blade bone and carefully cut out any excess fat, then cut into one-inch cubes.
Rub seasoning generously over the cubed pork and sear in a saucepan.
Once browned, reduce the heat and cook for one hour, or until the meat begins to pull apart.
Chile Verde con Carne de Puerco
2 quarts Chile Verde Salsa
2 pounds seared Carne de Puerco (pork)
1, 27-ounce can of Rajas (whole green chiles), drained and cut into strips
Combine the cooked pork, green chile strips, and green salsa and bring to a boil.
Reduce the heat to a low simmer and braise for 30-45 minutes.
Telera (torta bread)
600 g / 4 ½ cups bread flour
400 ml / 1 ¾ cups warm water
35 g / 2 ½ Tbsp shortening or butter
15 g / 2 ½ tsp salt
12g / 5 tsp instant dry yeast
Instructions
Mix all ingredients together until full development
Divide the dough into desired size (48 g / 1 ¾ ounces).
Round into oval-shaped dough balls and cover with a cloth or plastic.
Let the dough rest for 10 -15 minutes.
Flatten the dough pieces, then using a wooden dowl, press and slightly roll twice to form the final telera.
Place on lined trays and proof for 60 at 100°F and 90% humidity for 60 minutes or until the dough reaches 75% of its original footprint.
Bake at 400°F for 15 -18 minutes, or until golden brown.
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
