How To Make Green Chile Sauce From Powder Recipe 395

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...

HOW TO MAKE GREEN CHILE SAUCE FROM POWDER RECIPE - (3.9/5)

Steps:

• In a skillet or wide sauce pan, heat the drippings or oil over medium low heat. When hot, add the onion and garlic and sweat for 5 minutes or until soft. To the onion and garlic add 1/2 teaspoon cumin powder, 1 1/2 - 1 tablespoon flour depending on desired thickness and . Stir to coat the onion. Slowly add the stock, stirring constantly to keep the flour and powders from lumping. Once all of the stock has been added, increase the heat to medium. Add the oregano and salt. Bring to a boil, reduce heat to a simmer. Let simmer for 15 minutes, stirring frequently. Directions In a 2 quart saucepan, heat 2 tsp vegetable oil to medium heat. Add onion, garlic, & saute for about 5 minutes or until the onion is translucent. Stir in the oregano, cumin and flour. Stir for about 4-5 minutes until the mixture because a roux, begins to bubble, and turns a light brown, then remove from heat. In a separate bowl, mix chile powder & water until it is blended smoothly. Combine the chile mixture and flour/onion paste, stirring with a whisk to prevent any lumps. Return the pan to medium heat & bring the sauce to a boiling point. Stir constantly until bubbles form. Once the sauce shows signs of boiling, reduce heat to a low simmer & cover for 2-3 minutes. Be sure to stir thoroughly to catch any lumps that might begin to form. Let the sauce cool, smooth & thicken. Once cool, add salt to your liking. Now you have the an authentic New Mexico sauce for making red enchiladas, chile con carne, posole, chile beans, or whatever you feel needs a red chile kick.

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.

CHILE VERDE (GREEN CHILE SAUCE)

Steps:

• Heat shortening in medium-sized skillet on medium heat.
• Saute the onions in shortening.
• Add flour and cook for 1 minute.
• Add all remaining ingredients and simmer for 20 minutes.

CHILI POWDER

Steps:

• Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper 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.