Recipe Archives->Sauces->Green Chile 01

Green Chile Sauce (Chile Verde)
Servings:  6

1 1/2 lb mild green New Mexico chiles roasted, peeled, chopped (2 cups)
3/4 lb hot green New Mexico chiles roasted, peeled, chopped (1 cup)
4 cups water
1/2 white onion, medium diced
2 teaspoons dried Mexican oregano
6 cloves garlic finely minced
1 1/2 ts kosher salt
2 Tb vegetable oil
3 Tb all-purpose flour

Place all the ingredients, except the vegetable oil and flour, in
a large saucepan over medium heat. Simmer, uncovered, until juice
has thickened and is opaque, 20 to 30 minutes. Stir occasionally,
taking care the the chiles do not burn or stick to the bottom of
the pan.

In a small bowl, whisk together the oil and flour until smooth and
well blended, to form the base for a roux. Place in a saucepan over
medium-high heat until hot and bubbling. Reduce the heat to low
and whisk constantly until the roux is slightly brown and has a
nutty flavor. Remove from the heat.

Add 1/2 cup of the green chile mixture to the roux and whisk
thoroughly until smooth. Add the toux to the remaining chile mixture
and cook over low heat until the sauce thickens and the "flour
taste" disappears, about 15 minutes. Adjust to taste with salt.

Remove from the heat, let cool, cover and store in a nonreactive
container in the refrigerator until needed. The sauce may be
refrigerated for up to 4 days. Check it for sourness if held any
longer. The sauce may be frozen for up to 2 months. To heat the
sauce for serving, place it in a nonreactive pan over medium-low
heat, stirring frequently to prevent scorching.

Printable version: green-chile01.txt.