Easy Green Chili Sauce Recipe Recipe Cards

THE BEST GREEN CHILE SAUCE

Steps:

• 1. Melt butter in saucepan over medium heat. 2. Saute onion until soft. Add in flour to butter mixture and make a roux (Here is a great tutorial on on how to make a roux). Add chicken broth to butter mixture and stir until smooth. 3. Add chilies, garlic, salt and cumin and simmer for 10-15 minutes. 4. Serve with tortillas, smothered burritos, green chili french fries, etc...

GREEN CHILI SAUCE

Steps:

• brown pork.
• While pork is cooking, puree chili's, tomatoes, water and jalepenos in blender or processor.
• When pork is done add flour and brown, then add blended mixture and bring to a simmer.
• Add more water if too thick.
• Add salt, pepper and garlic powder to taste and simmer 20 minutes then serve.

THE BEST GREEN CHILE SAUCE

Steps:

• 1. Use a really large pot for this if using fresh chiles since they will need to cook down. If using canned chiles, use your spaghetti pot or soup pot to cook in. Clean and cut up all your ingredients, I take out the rib of the chile and peppers and keep the seeds for flavor. Add oil and turn to a medium heat.
• 2. When hot, add your onion, jalapeno and garlic and saute. After these have softened, add your fresh or canned chiles to pot,add salt and pepper. Cook this 15 minutes, stir occasionally so nothing sticks to the pan. Then add large can of tomatoes and 1 can of water to mixture. This will need to cook down for awhile. Stir it so that it mixes well.
• 3. After 1-2 hours, you may add chopped or shredded cooked meat to this mixture, cook another 10 minutes to bring up to temperature and it is ready for canning. If you want the mixture thicker, you can add some flour to cold water, mix and add to sauce. Bring to boil to thicken and it will be done.
• 4. If you have a pork/beef roast, put this in a slow cooker and season with salt and pepper. Pour the green chile sauce over the roast and let cook (depending on size of roast) for 5-6 hours. Turn over roast halfway through cooking time. Check seasoning, add more salt/pepper if desired. You'll know when its done if you take a fork and it shreds easily. Now, you can serve for a dinner or can this mixture and it will last you many meals through the winter season.
• 5. I serve mine both ways stated above, in tortillas and garnish with all the trimmings such as sliced jalapenos, onions, sour cream, cheese, black olives, avocado. Enjoy!

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

Steps:

• In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
• Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
• Stir in the stock and simmer until thick and smooth.
• Stir in the chiles and oregano.
• At this point you may cool, and store in refrigerator, covered, for up to one day.
• To serve, heat thoroughly.

GREEN CHILE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
• Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.