N.M. Basic Green Chili Sauce (with pork)
Recipe Number: 1400
Contributor: Wayne
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Serves:
Calories Per Serving:
Preparation Time: :45 mins
Difficulty: Easy
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| Ingredients: |
2 Tbl vegetable or olive oil
1 large clove garlic
1/2 tsp ground cumin
1 1/2 cups port or chicken broth
1/4 tsp oregeno
1/2 tsp salt |
1/4 to 1/2 small onion, chopped
2 Tbs flour
1/4 tsp black pepper
1 cup roasted, peeled green chilies (from 10 12 fresh Anaheim, California or poblano chilies)
Optional: 2 tsp or more chopped jalapenos for added hotness
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| Cooking
Instructions: |
Heat oil in 1 to 2 qrt saucepan over medium heat. Add the oion and garlic, cover and cook over low heat for about 5 mins to wild the onions. Check hallfway through to make sure they are not browning. Raise the heat to medium again, stir in the flour, cumin and black pepper and cook, stirring for 2 mins to cook the rawness out of of the flour. The onions will tend to ball up in to clumbs, but that does not matter. When the onion-flour mixture just begins to color, remove pan from heat and gradually pour in the brother, stirring constantly to prevent lumps (a wire wisk helps).
Add all the remaining ingredients. Return pan to heat and bring to the boiling point, then cover and simmer over low heat for 30 mins, sirring occasionally. The finished sauce should be thick enough to nap a spoon. If too thick, dilute with water or more broth. |
| Serving
Suggestions: |
| Eat with flour tortillas torn into wedges to scoop it up. |
| Additional
Comments: |
| For Green Chile Sauce with pork, cut lean pork shoulder into 1/2-inch cubes and add to the sauce with the broth and chilies. This can be made in vast quanity.> |
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