Free Recipe Chile Verde (Basic Green Chile Sauce)

Recipe Type: Free Sauce Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Chile Verde (Basic Green Chile Sauce) Recipe

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)

Chile Verde (Basic Green Chile Sauce) Preparation

Michael Bowers Internet: 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 Archive, .

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