Sauce Chile Verde

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* Exported from MasterCook *

 

Green Chile Sauce

 

Recipe By :Huntley Dent

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup canola oil

1/2 cup flour

2 medium onions -- chopped

8 cloves garlic -- chopped

1 teaspoon cumin -- freshly ground

1 teaspoon black pepper

6 cups broth -- vegetable

4 cups New Mexico green chiles -- roasted and chopped

1 teaspoon Mexican oregano -- freshly crushed

2 teaspoons salt

 

Heat the oil in a large stockpot

 

Add the onion and garlic

 

Cover, and cook over low heat about 15 minutes without browning

 

Raise the heat to medium, and stir in the flour, cumin and black pepper

 

Cook, stirring, about five to ten minutes to make a light roux

 

Remove from heat and stir in the broth, whisking to prevent lumps

 

Add the chilies, oregano and salt

 

Return to heat, and bring to a boil

 

Cover and simmer over low heat about 30 minutes

 

Stir occasionally to prevent sticking

 

If the sauce is too thick, add a bit of broth...too thin, simmer some more

uncovered

 

Description:

" Thickened cooking sauce for burritos, enchiladas, potatoes, eggs

Cuisine:

" vegetarian "

Source:

" The Feast of Santa Fe "

Yield:

" 2 quarts "

 

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Per Serving (excluding unknown items): 1236 Calories; 75g Fat (51.7% calories

from fat); 23g Protein; 134g Carbohydrate; 16g Dietary Fiber; 0mg

Cholesterol; 4322mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 15 1/2

Vegetable; 14 1/2 Fat.

 

NOTES : The quality of this sauce is entirely dependant upon the quality and

heat of the chiles. Choose carefully!

 

This freezes well in quart Ziploc freezer bags containing about two cups sauce

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0