This is the New Mexican green chile sauce that I wanted so badly to be able to make that I bought 30 lb of Hatch chiles to freeze (and I MAY buy another 30 lb...) This recipes does not turn out well with canned chiles. Trust me on that. I'm not sure if this should go here or in the side dish category... it's wonderful over omellets, breakfast burritos, enchiladas, burritos, mixed in with chopped leftover brisket or pork, or thinned a bit with a can of chopped tomatoes and chicken added for a nice green chile chicken stew. To quote my other half, "That's some good *&^%, Maynard!"
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Keri's Chile Verde Sauce (mild)
1 tablespoon shortening
1/2 cup chopped onion
2 tablespoons flour
1/4 teaspoon garlic powder [will use fresh instead]
1/4 teaspoon cumin
3/4 teaspoon salt
1 cup chopped green chile*
1 cup chicken broth**
Heat shortening in a medium-sized skillet on medium heat. Sauté the chopped onion in shortening. Add flour and cook for 1 minute. Add all remaining ingredients and simmer for 20 minutes.
* Varied amounts may be used.
** Two cups tomatoes with liquid may be substituted.
Keri C, smokin' on Tulsa Time 9-1-2004
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Keri's Chile Verde Sauce (mild)
1 tablespoon shortening
1/2 cup chopped onion
2 tablespoons flour
1/4 teaspoon garlic powder [will use fresh instead]
1/4 teaspoon cumin
3/4 teaspoon salt
1 cup chopped green chile*
1 cup chicken broth**
Heat shortening in a medium-sized skillet on medium heat. Sauté the chopped onion in shortening. Add flour and cook for 1 minute. Add all remaining ingredients and simmer for 20 minutes.
* Varied amounts may be used.
** Two cups tomatoes with liquid may be substituted.
Keri C, smokin' on Tulsa Time 9-1-2004
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