We are having an unusually warm winter and are counting our lucky stars that we live in sunny AZ and not on the east coast or Midwest! Since it has been in the mid 70’s the last few weekends we have pulled out the pizza stone and are back to grilling pizzas. Yea!

A few years ago Mr. E got this great pizza stone that sits on a metal stand that then goes directly on the BBQ grill. He will turn the heat on the grill really high to get the stone super-hot. Then when he slides the pizza on the stone and closes the BBQ lid, it is so hot it makes an awesome crust and cooks really quick.

The part that makes this pizza super yummy is that it goes beyond the pepperoni, mushroom, veggie, pineapple and ham pizza. (Yes, I do believe pineapple and ham pizza can be good but only if you pick off and eat all the pineapple first, then give the ham to Mr. E or the dogs and just eat the cheese pizza by itself.)

Imagine with me…a pizza with a tomatillo green chile sauce, pulled smoked pork, jack cheese, and caramelized onions. A little different, yes, but super delish 🙂 (Mr. E is staring at me while I write this and I can hear him thinking: “Mmmmmm…pizza…beer…yummmm”.)

Tomatillo green chile sauce is super easy to make and it freezes really well.   It’s also good on tacos, chicken enchiladas, pork stew or anything you want to give a little flair to.

I take a short cut and buy canned tomatillos and then use hand blender to puree them.

The second key ingredient is roasted green chiles. If you can get freshly roasted chiles definitely use those.  I would not recommend purchasing the canned green chiles unless you have no choice. This is one of those ingredients that I really think makes a difference when cooking.  There is something about the canned roasted chiles that does affect a recipe and makes the results less good.  Roasting fresh chiles is not hard and they freeze really well if you wanted to do a bunch at a time.

While the sauce was cooking we thinly sliced some sweet onion (I only buy the sweet onions, they aren’t as bad as the yellow) and slowly cooked them in a pan with lots of butter, some salt and pepper until they were caramelized. We also shredded some already cooked pork and grated the jack cheese.  Once the sauce was done, we assembled the pizza (minus the onion) and brushed the edges with garlic butter. We added the caramelized onion at the very end because otherwise they burn to a crisp – we learned that the hard way.

Green Chile Sauce