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. Dont 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 its 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 weve discussed epazote and cilantro, how about tomatillos!?) Serving Ideas : Served as a soup/stew or a sauce for bean burritos. Recipe by: firstname.lastname@example.org Posted to recipelu-digest by "Christopher E. Eaves"
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|Serving Size: 1 Serving (594g)|
|Recipe Makes: 1|
|Calories from Fat: 177 (52%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 0mg||0 %|
|Sodium 1409.6mg||49 %|
|Potassium 797.8mg||21 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 33.2g|
|Protein 8.2g||12 %|
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Calories per serving: 343
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