| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Posted | 1 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil; or olive oil |
| 1/2 | sm | Onion; diced |
| 1 | lg | Garlic clove; minced |
| 2 | tb | Flour |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Black pepper |
| 1 1/2 | c | Chicken broth |
| 1 | c | Green chiles; roasted & peeled |
| 1/4 | ts | Oregano |
| 1/2 | ts | Salt |
| 2 | ts | Jalapenos; if you want it hot |
INSTRUCTIONS
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 minutes. 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. 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) 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!?) Serving Ideas : Served as a soup/stew or a sauce for bean burritos. Recipe by: mikeb@radonc.ucdmc.ucdavis.edu Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998
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