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

People need to be discomforted and delivered over to distress by indomitable preaching that insists that if they refuse the love of God extended to them in the Lord Jesus Christ, they are going to be physically tormented! … God is so seriously in earnest about this that during the Tribulation, He will warn people through the loud voice of an angel. This angel will tell them that if they worship the beast or his image or receive his mark, they will be “tormented with fire and brimstone in the presence of the holy angels, and in the presence of the Lamb” (Rev. 14:9-10). You are on the wrong side of this issue if you ridicule sincere preaching that warns “with a loud voice” about the dreadful hurt of hell!

Mark Minnick

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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