Easy Green Chili Sauce Recipe Recipe For Deviled

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.

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

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...

EASY GREEN CHILE ENCHILADAS

Steps:

• In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
• In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
• In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
• To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!

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.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

SIMPLE NEW MEXICAN GREEN CHILE SAUCE, HIGH ALTITUDE

Steps:

• Chop chile into 1/2-inch dice.
• Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
• Bring to a boil and simmer 30 minutes. You're done!
• Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
• Freeze extras (before thickening) for up to 1 year.
• To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
• Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
• Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
• Serve as described above.
• Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.

EASY GREEN CHILI

Steps:

• In a large sauce pan, saute onions, garlic in butter until softened.
• Add chicken and saute until chicken is no longer pink, about 8-10 minutes.
• Add green chile salsa- Stir until well combined.
• Stir in half & half and soup.
• Cook on med. heat for 20- 30 minutes.
• Serve with sour cream, shredded cheese and tortillas.

GREEN CHILI DEVILED EGGS RECIPE

Steps:

• Cut eggs in half lengthwise. Remove yolks. Place in small bowl. Mash egg yolks, mayonnaise and hot pepper sauce; stir in chiles. Fill egg white halves with yolk mixture. Sprinkle lightly with paprika.