Southwestern Recipes
Chile Verde
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chopped roasted Anaheim or New Mexico chile
- 1 cup canned crushed tomatoes or 8 ounce tomatillos, boiled in water until soft, drained and chopped
- 1 1/2 cups chicken stock
- 1 teaspoon salt, to taste
Instructions
- If using tomatillos, husk and clean them first.
- In a heavy saucepan, warm the oil over medium heat. Add onion and sauté until well softened, about 5 minutes.
- Stir in garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.
- Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still pourable.
- Serve warm with enchiladas or other dishes.
Notes
The sauce keeps under refrigeration for about 5 days and freezes well.