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Hatch New Mexican Green Chili Sauce

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CATEGORY CUISINE TAG YIELD
Grains, Meats Mexican 1 servings

INGREDIENTS

3 tb Corn oil
2 tb All-purpose flour
1 c Onion; chopped
2 ts Minced garlic
2 c Roasted New Mexican green chilies; peeled/seeded/chopped
2 c Beef broth
1 ts Salt

INSTRUCTIONS

http://www.lubbockonline.com/news/100296/hatch.htm
1. In heavy-bottomed sauce pan, saute onions in corn oil until they begin
to brown.
2. Add garlic and cook another 2 minutes.
3. Stir flour in with onions and garlic so that it thickens.
4. Add chopped chilies, beef broth and salt and mix well. Bring to a boil
and simmer 10 to 15 minutes to allow mixture to reduce. The sauce should be
thick enough to bind chilies and onions together. Sauce can be refrigerated
for three days, or frozen.
Presentation: Serve sauce over enchiladas, grilled pork tenderloin or other
grilled meats and poultry, or as a side with beef tacos. Yield: 4 cups.
(Nutritional information (per 1/3 cup): 39 calories, 2.7 grams fat, 0.4
grams saturated fat, no cholesterol, 233 milligrams sodium, 62 percent
calories from fat.)
Source: Steve Stanley, Chuy's Restaurant
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Mar 05, 1999,
converted by MM_Buster v2.0l.

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