Chile verde (basic green chile sauce)
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Chile verde (basic green chile sauce)
  Sauces    Chiles    Basics    Greens  
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43254. Report a problem with this recipe.
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      Title: Chile verde (basic green chile sauce)
 Categories: Sauce
      Yield: 8 Servings
 
      2 tb Vegetable oil or olive oil
    1/4    -(up to)
    1/2 sm Onion; diced
      1    Clove (large) garlic; minced
      2 tb Flour
    1/4 ts Ground cumin
    1/4 ts Black pepper
  1 1/2 c  Chicken or pork broth
      1 c  Roasted; peeled green chiles
           -(10-12 fresh New Mexico;
           -Anaheim or California or
           -Poblano chiles); -or-
      8 oz Canned green chiles (if you
           -don't have fresh chiles)
    1/4 ts Oregano
    1/2 ts Salt
      2 ts (or more) chopped; canned or
           -fresh Jalapenos; optional,
           -if you want it hotter)
 
  Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu
  
  Green chile (or chili), or chile verde can mean different things, and
  knowing one from another is a distinction that marks one as an
  insider (or _real_ chile-head!). The term applies to 1) the fresh
  green chiles picked before they turn red, 2) a paste made from
  roasted green chiles and garlic presented at the table to flavor
  'frijoles' (= beans), 3) the thickened cooking sauce served over
  enchiladas, burritos, etc, 4) the same sauce with chunks of cooked
  pork (or other meat) served as a soup/stew or a sauce for bean
  burritos.
  
  The following recipe is for the chile verde sauce (#3). It can also
  include tomatoes and/or tomatillos (now that we've discussed epazote
  and cilantro, how about tomatillos!?).
  
  There are many versions; this is one that I like; I have others that
  use no oil, and ones that include other ingredients (see previous
  paragraph). Heat the oil in a 1-2 qt saucepan over medium heat. Add
  onion and garlic, cover and cook over low heat for about 5 minutes to
  wilt the onions. Don't let them brown. Raise heat to medium, stir in
  flour, cumin and black pepper. Cook, stirring about 2 min. When the
  onion/flour mix just begins to color, remove from heat and add broth,
  stirring constantly to avoid lumps.
  
  Add rest of ingredients. Return pan to heat, bring to a boil, cover
  and simmer over low heat another 30 min. The finished sauce should
  not be too thick; dilute with more broth or water if needed. You can
  puree it if it's not smooth enough. Will keep in fridge for a week;
  heat before using. Makes
        2    cups
  
  An interesting variation is to add 3-4 diced chipotles (don't add the
  jalapenos in this case) with the green chiles. This gives a hot, smoky
  green chile sauce that goes great with plain bean burritos or cheese
  enchiladas; it will overwhelm more complex dishes.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 43254 (Apr 03, 2005)

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