Name: Chile Verde (Basic Green Chile Sauce)
Ingredients: 2 tb Vegetable oil or olive oil (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); 2 cups

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	California	Sauce	8	Servings

INGREDIENTS

2	tb	Vegetable oil or olive oil (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)
	2	cups

INSTRUCTIONS

Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu
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
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, http://www.erols.com/hosey.

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