gringo bandito green sauce

Gringo Bandito Green Sauce Reviewed

In Product Reviews by Mark MaskerLeave a Comment

Last week we looked at Gringo Bandito Original and now we’re paying a visit to its green cousin. Habanero and serrano peppers bring their own blend of fire and flavor to the mix, which also contains garlic, more peppers, spices, and an unspecified mojo. Although I think we all can agree on where that comes from.

I loves me the verde sauces so I was eager to play with this one. I used it in a crock pot on some unsuspecting pork shoulder which became the base camp for exploring the world of pork verde enchiladas.
pork verde enchiladas
The sauce has an overall sourness and acidity to it (like you’d expect) but the garlic came through nice and strong too. Heatwise, the serranos provide a steady foundation that the habaneros build upon, giving you a pretty strong burn.
gringo bandito green sauce
Not enough to overpower the flavor, but you definitely do not want to spring this on people who like just a little heat, either. I’m certainly using it again but next time I think I’ll try it with chicken. At $10 for two 5-ounce bottles, you get a good deal of flavor for your buck, also.

pork verde enchiladas
Pork Verde Enchiladas
Print Recipe
Heat Scale: Medium to hot
Servings Prep Time
10 enchiladas 20 minutes
Cook Time
9 hours
Servings Prep Time
10 enchiladas 20 minutes
Cook Time
9 hours
pork verde enchiladas
Pork Verde Enchiladas
Print Recipe
Heat Scale: Medium to hot
Servings Prep Time
10 enchiladas 20 minutes
Cook Time
9 hours
Servings Prep Time
10 enchiladas 20 minutes
Cook Time
9 hours
Instructions
Pork verde
  1. Cook the pork, green chile sauce, onion, and garlic in a crock pot on low for 8 hours. Shred it with a couple of forks and stir until it's blended with the other ingredients
Enchiladas
  1. Preheat the oven to 350 F.
  2. Mix the sour cream and the green sauce. Pour just enough of the mixture into a 13x9-inch baking pan to coat the bottom.
  3. Nuke the tortillas between two wet paper towels for 20-30 seconds.
  4. Dip the first tortilla in the sauce mixture. Fill it with the pork verde and a bit of the cheese. Roll it up and place it seam-side down in the baking pan. Repeat the process with all the tortillas to form the enchiladas.
  5. Pour the remaining sauce over the enchiladas, then top then with the remaining cheese. Bake in the oven for 30 minutes and enjoy.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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