Chile Verde - Mike's Recipe - Cooking Index
Chile Verde - Mike's Recipe - Cooking Index
| 2 tablespoons | 30ml | Vegetable oil - or olive oil |
| 1/2 tablespoon | 7.5ml | Onion - diced (small) |
| 1 tablespoon | 15ml | Garlic clove - minced (large) |
| 2 tablespoons | 30ml | Flour |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Black pepper |
| 1 1/2 cups | 355ml | Chicken broth |
| 1 cup | 237ml | Green chiles - roasted and peeled |
| 1/4 teaspoon | 1.3ml | Oregano |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 teaspoons | 10ml | Jalapenos - if you want it hot |
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
Source:
Jon Armory
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