Chile Verde ( Basic Green Chile Sauce) makes 2 cups +
2 Tbs vegetable oil or olive oil
1/4 to 1/2 small onion, diced
1 large garlic clove, minced
2 Tbs flour
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 cups chicken or pork broth
1 cup roasted, peeled green chiles (10-12 fresh New Mexico, Anaheim
or California or poblano chiles), or (if you don't have
fresh chiles) 8 oz canned green chiles.
1/4 tsp oregano
1/2 tsp salt
(optional: 2 tsp or more chopped, canned or fresh jalapenos if you want
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.
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
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