hatch green chile sauce (recipe)

[Guest guest]

this sauce is amazing! i make a double batch and

freeze some. i use it on tamales, black bean and

potato chimichangas, enchiladas, and chile rellanos.

i have also made a queso dip with this sauce.

 

hatch green chile sauce

 

3 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups chopped roasted mild green chile, preferably

new mexican or anaheim, fresh or frozen

2 cups of chicken stock (i use veggie)

1 teaspoon salt

1 teaspoon ground coriander

 

in a heavy saucepan, warm the oil over medium heat.

add the onion and sauté until well softened, about 5

minutes. stir in the garlic and sauté for an

additional minute, then add the flour and continue

cooking for another 1 or 2 minutes. mix in the chile.

pour in the stock and add the seasonings. bring the

mixture to a boil. reduce the heat to a low simmer

and cook for about 15 minutes, until thickened but

still very pourable.

 

serve warm with enchiladas or other dishes. the sauce

keeps refrigerated, for about 5 days and freezes well.

 

from the border cookbook by cheryl alters jamison and

bill jamison.

 

 

 

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