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Receta Chile Verde (Basic Green Chile Sauce)
by Global Cookbook

Chile Verde (Basic Green Chile Sauce)
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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

  1. 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
  2. the fresh green chiles picked before they turn red,
  3. a paste made from roasted green chiles and garlic presented at the table to flavor 'frijoles' (= beans),
  4. the thickened cooking sauce served over enchiladas, burritos, etc,
  5. the same sauce with chunks of cooked pork (or possibly other meat) served as a soup/stew or possibly a sauce for bean burritos.
  6. 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!).
  7. 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.
  8. 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.
  9. 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.
  10. Makes2 c.
  11. 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.