INGREDIENTS

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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