Chile Verde/basic Green Chili Sauce
Chili Chiles Greens Sauces
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43260. Report a problem with this recipe.
Title: Chile verde/basic green chili sauce
Yield: 1 Servings
2 tb Oil
1/2 sm Onion; chopped
1 lg Garlic clove; chopped
2 tb Flour
1/4 ts Ground cumin
1/4 ts Black pepper
1 1/2 c Chicken broth
1 c Anaheim or poblano chilies;
-roasted, peeled and seeded
1 c (8 ounces) canned green
1/4 ts Oregano
1/2 ts Salt
2 ts Jalapenos (optional);
Heat the oil in a 1 or 2 quart saucepan over medium heat. Add the
onion and garlic, cover and cook over low heat for about 5 minutes to
wilt the onions. Check halfway through to make sure they are not
browning. Raise the heat to medium again, stir in the flour, cumin
and black pepper, and cook stirring, for 2 minutes to cook the
rawness out of the flour. The onions will tend to ball up into
clumps, but that does not matter. When the onion-flour mixture just
begins to color, remove pan from heat and gradually pour in the
broth, stiring constantly to prevent lumps. Add all the remaining
ingredients. Return pan to heat and bring to the boiling point, then
cover and simmer over low heat for 30 minutes stirring occasionally.
The finished sauce should be thick enough to nap a spoon. The basic
sauce is now ready to use or to store in the refrigerator. It keeps
well for a week or so, but a skin will form on the cooled sauce, and
when cold it will almost solidly congeal. All can be made right again
by reheating the sauce as you need it. This chile verde is warming
but not nearly so hot as almost every native New Mexican likes it.
For a hotter sauce, add the optional chopped jalapenos at the same
time as the mild chilies go in. The upper limit to how hot chile
verde can be has yet to be determined, but I am nearly positive that
no one is reputed to make their entirely with jalapenos.
NOTES : This makes two generous cups of chili verde sauce
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