New Mexico Green Chile Saucechile Verde Recipes

Steps:

• Place all ingredients except the vegetable oil and flour, in a large saucepan over medium heat. Simmer uncovered, until juice has thickened and is opaque, 20-30 min. Stir occasionally, taking care that the chiles do not burn or stick to the bottom of the pan. In a small bowl, whisk together the oil and flour until smooth and well blended, to form the base for a roux. Place in a saucepan over medium-high heat until hot and bubbling. Reducer the heat to low and whisk constantly until roux is slightly brown and has a nutty flavor. Remove from heat. Add 1/2 c of the green chile mixture to the roux and whisk thoroughly until smooth. Add the roux to the remaining chile mixture and cook over low heat untl the sauce thickens and the flour taste disappears (about 15 min) Add salt to taste. Cool , coer and store in non reactive container in refry until needed up to 4 days. Check that it does not sour. Can be frozen up to 2 mo. To serve, reheat over low heat. VARIATION : CHILE VERDE Prepare sauce as directed. Cut 1 lb pork shoulder in half and trim off fat. Place pork in a saucepan with 2 white onions, quartered, 1.5 t. salt, 2 t cumin seeds, 2 t dried Mexican oregano, 12 whole black peppercorns, and water to cover about 8 cups. Cover and simmer over low heat uti meat is tender, about 1 hr. Drain,and with two opposing forks , shred the meat into long strings, Chop the shredded meat with a cleaver into 1/2 inch lengths and stir into prepared green chile sauce.

Steps:

• Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces.
• In a large heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns. In a large bowl mix together ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very tender. If using cumin, add 5 minutes before end of cooking. Taste and season with salt and pepper if needed. Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.

Steps:

• Set oven rack 6 inches from the heat source and preheat oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Steps:

• In saucepan, melt butter over medium heat.
• Saute onion and garlic until transparent.
• Stir in flour until well-mixed and golden brown.
• Slowly stir in broth and remove lumps.
• Add chiles, cumin, and oregano and stir well.
• Reduce heat to simmer; cook, uncovered, about 15 minutes.
• Serve over burritos or your favorite Tex-Mex food.