Green Chili Sauce


I've tried a lot of types of green chile sauce.  They vary from those with the 
consistency and look of vegetable soup to thick sauces.  Several comments:

You can't make good green chile from canned chiles.  You'll need either
fresh chiles (which you'll need to roast, peel, and clean) or from
frozen chiles which are already roasted and peeled.  I've seen the frozen 
chopped green in stores in New Mexico, but not in our home state of Missouri.

The spiciness is controlled by the chiles themselves.  If you buy frozen,
they'll be marked on the container as to hot/mild/extra hot.  Otherwise,
you'll have to trust the grocer and sample the chiles after roasting.

I really prefer a thicker sauce and use it to cover rellenos or enchiladas.
It is also excellent over a sauteed chicken breast with a bit of cojack
cheese on top.

Recipe

Olive oil
1 cup chopped green chile (roasted, peeled, and cleaned)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
small onion
3 tablespoons flour
Beef broth (16-24 oz).

Chop the onion and sautee in olive oil until translucent.  Add green chile and 
sautee a few minutes.  While sauteeing, mix flour, garlic powder, salt, and 
black pepper in a small container.  Add olive oil to dry mixture to produce a 
thin paste.  Add paste to chile/onion mixture and heat for 2-3 minutes.  Lower 
heat and add warmed beef broth to achieve desired consistency.  Cook for 15 
minutes, add more broth to maintain desired consistency.  Best consistency is 
similar to that of a thick cream.

(Based on original from Chile Connection, Taos, New Mexico)

Mike

Newsgroups: rec.food.recipes
From: mike@sdg.dra.com
Date: Mon, 31 Jan 94 20:27:31 PST