Green Chile Sauce

SANTA FE HATCH CHILE GREEN SAUCE



Santa Fe Hatch Chile Green Sauce image

Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.

Recipe From allrecipes.com

Provided by wasabinoir

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 7

6 ounces Hatch chile peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt
Calories148.9 calories
Carbohydrate11 g
Fat10.7 g
Fiber1.8 g
Protein3.3 g
SaturatedFat1.5 g
Sodium980.6 mg
Sugar3.6 g

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.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE



Traditional-Style New Mexico Green Chile Sauce image

Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".

Recipe From food.com

Provided by Miss Annie

Categories     Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon canola oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1/4 teaspoon ground cumin
salt and pepper, to taste
1 1/2 cups pork stock or 1 1/2 cups chicken stock
1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
1/4 teaspoon dried oregano

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.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Recipe From allrecipes.com

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 16

Number Of Ingredients 17

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend
Calories374 calories
Carbohydrate16.7 g
Cholesterol84.2 mg
Fat24.8 g
Fiber2.1 g
Protein21.2 g
SaturatedFat11.7 g
Sodium514.3 mg
Sugar1.2 g

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
  • Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
  • Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
  • Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
  • Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
  • Bake in the preheated oven until heated through, about 20 minutes.

GREEN CHILI SAUCE



Green Chili Sauce image

This recipe is very good and very easy. A co-workers wife gave this to my husband for me years ago, I don't remember the names. But it is great! Use it to smother burritos, rellenos, anything!, or eat it just like this with flour tortillas, YUM! I freeze the left over in serving sizes.

Recipe From food.com

Provided by Patti Hurley

Categories     Mexican

Time 30m

Yield 20 serving(s)

Number Of Ingredients 10

4 -8 ounces pork, cut into small bite size pieces
1/4 cup shortening or 1/4 cup oil
3/4 cup flour
1 (20 ounce) can whole green chilies
1 (16 ounce) can stewed tomatoes
2 1/2 cups water
1 (4 ounce) can chopped jalapenos
salt, to taste
pepper, to taste
garlic powder

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.

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