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Ingredientes
- 2 Tbsp. Vegetable oil or possibly extra virgin olive oil
- 1/4 x -(up to)
- 1/2 sm Onion, diced
- 1 x Clove (large) garlic, chopped
- 2 Tbsp. Flour
- 1/4 tsp Grnd cumin
- 1/4 tsp Black pepper
- 1 1/2 c. Chicken or possibly pork broth
- 1 c. Roasted, peeled green chiles (10-12 fresh New Mexico
- 8 ounce Canned green chiles (if you do not have fresh chiles)
- 1/4 tsp Oregano
- 1/2 tsp Salt
- 2 tsp (or possibly more) minced, canned or possibly fresh Jalapenos, optional, if you want it hotter)
Direcciones
- Green chile (or possibly chili), or possibly chile verde can mean different things, and knowing one from another is a distinction which marks one as an insider (or possibly _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 possibly other meat) served as a soup/stew or possibly a sauce for bean burritos.
- The following recipe is for the chile verde sauce (#3). It can also include tomatoes and/or possibly tomatillos (now which we've discussed epazote and cilantro, how about tomatillos!).
- There are many versions; this is one which I like; I have others which use no oil, and ones which include other ingredients (see previous paragraph). Heat the oil in a 1-2 quart saucepan over medium heat. Add in onion and garlic, cover and cook over low heat for about 5 min to wilt the onions. Do not let them brown. Raise heat to medium, stir in flour, cumin and black pepper.
- Cook, stirring about 2 minutes. When the onion/flour mix just begins to color, remove from heat and add in broth, stirring constantly to avoid lumps.
- Add in rest of ingredients. Return pan to heat, bring to a boil, cover and simmer over low heat another 30 minutes. The finished sauce shouldn't be too thick; dilute with more broth or possibly water if needed. You can puree it if it's not smooth sufficient. Will keep in fridge for a week; heat before using.
- Makes2 c.
- An interesting variation is to add in 3-4 diced chipotles (do not add in the jalapenos in this case) with the green chiles. This gives a warm, smoky green chile sauce which goes great with plain bean burritos or possibly cheese enchiladas; it will overwhelm more complex dishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 114 | |
| Calories from Fat 73 | 64% |
| Total Fat 8.12g | 10% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 23mg | 8% |
| Sodium 348mg | 14% |
| Potassium 120mg | 3% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.18g | 0% |
| Protein 6.21g | 10% |
