Thursday, August 18, 2011

Green Chile Sauce

Well, I am making some progress in my freezer meals.  One goal that I mentioned was to make a whole bunch of green chile sauce.  We have had quite a bit of chile in our freezer waiting to be used.  I have been hesitant to use it much because it is way too hot for little mouths.  Sometimes I can barely handle it!  However, Husband and Papa think it's perfect.  A couple of weeks ago I chopped up a lot of green chile and had some stock that I had just made from a left over turkey carcass.  So, I just started making as much sauce as I could as that is ultimately how we end up using it.  Eventually, I ran out of stock and onions about the same time but the chile is still in abundance.  Unfortunately, the sauce is too hot to make enchiladas for the whole family to make.  I may make a tray for Husband to use as lunches when the baby comes.  For now Husband and I eat it on our eggs just about every morning and sometimes out chicken at dinner.

I hope to crank some more sauce out this weekend along with three trays of Husband's yummy lasagna.  We'll see.  Some of the meal prep has been put on hold recently since we were potty training, etc.  This weekend could be interesting as we are supposed to go vote (they have limited voting areas for this particular election) and just other weekend goings on.  I have lofty goals.  HA!

Funny thing, it is now green chile harvest season in New Mexico and it is popping up (finally) in all the stores around here.  Few will actually roast it for you.  It's the best smell ever!  Of course, Husband wants to stock up again.  We will see.  Maybe some more mild ones will yield a sauce that the girls can eat.  That would be lovely.

Anyway, here is the recipe that I use.  It is from Cocinas de New Mexico (Kitchens of New Mexico).  Oddly enough it is published by PNM which is the gas service company of New Mexico.  Oh well.  It has some pretty great traditional recipes from NM which in my world is awesome!

Chile Verde (Green Chile Sauce)


Yield:  Approx. 2 cups
Cooking Time:  20 minutes
Freezes Well

1 T shortening (I used EVOO)
1/2 C chopped onion
2 T flour
1 C chopped green chile*
1 C chicken broth** (I generally use about 1/2 C more as this recipe makes a thick sauce and we like it a bit more... well... saucy!)
1/4 t garlic powder
3/4 t salt

*varied amounts may be used
**Two cups tomatoes with liquid may be substitued

Heat shortening in a medium skillet on medium heat.  Saute the chopped onion in shortening.  Add flour and cook for 1 minute.  Add all remaining ingredients and simmer for 20 minutes. (Cover if you want to retain a saucy sauce, leave open if you want it thicker with less sauce)

When I make a multiple batches I just do the whole process in a stock pot.  It's great for one pot cooking!  Enjoy!

1 comment:

  1. I love that cook book i use it all the time :)

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