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Name: Chile Verde (Basic Green Chile Sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 ts (or more) chopped; canned or; 1 Clove (large) garlic; minced; 1/4 ts Oregano; 2 tb Flour; 2 tb Vegetable oil or olive oil; 1/4 ts Black pepper; 1/4 ts Ground cumin; 1 1/2 c Chicken or pork broth; 1 c Roasted; peeled green chiles; 1/4 -(up to); 1/2 sm Onion; diced; 1/2 ts Salt; 8 oz Canned green chiles (if you

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INGREDIENTS

2 ts (or more) chopped; canned or
1 Clove (large) garlic; minced
1/4 ts Oregano
2 tb Flour
2 tb Vegetable oil or olive oil
1/4 ts Black pepper
1/4 ts Ground cumin
1 1/2 c Chicken or pork broth
1 c Roasted; peeled green chiles
1/4 -(up to)
1/2 sm Onion; diced
1/2 ts Salt
8 oz Canned green chiles (if you

Servings

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 weve 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. 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 min. 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. Makes 2 cups An interesting variation is to add 3-4 diced chipotles (dont 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 Glens MM Recipe Archive, G Internet.

NOTES

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Chile Verde (Basic Green Chile Sauce)

2 ts (or more) chopped; canned or
1 Clove (large) garlic; minced
1/4 ts Oregano
2 tb Flour
2 tb Vegetable oil or olive oil
1/4 ts Black pepper
1/4 ts Ground cumin
1 1/2 c Chicken or pork broth
1 c Roasted; peeled green chiles
1/4 -(up to)
1/2 sm Onion; diced
1/2 ts Salt
8 oz Canned green chiles (if you

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 weve 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. 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 min. 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. Makes        2    cups    An interesting variation is to add 3-4 diced chipotles (dont 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 Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (35g)
Recipe Makes: 8 Servings

Calories: 27
Calories from Fat: 18 (67%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.4g
Cholesterol 1.9mg		1 %
Sodium 21mg		1 %
Potassium 13.2mg		0 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2g
Protein 0.3g		0 %
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Calories per serving: 27

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