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Green Chile Sauce




Source of Recipe


Santa Fe School of Cooking.


List of Ingredients




/4 cup vegetable or grapeseed oil

1 cup chopped yellow onion

2 to 3 teaspoons minced garlic, or to taste

1 to 2 tablespoons flour

cup roasted, peeled, chopped New Mexico green chile, or Anaheim chiles

Freshly ground coriander seed, to taste (optional), or coarsely chopped cilantro leaves, to taste

11/2 cups chicken, vegetable or beef stock

Salt, to taste



Recipe



Heat oil in a medium saucepan, and saut onion until soft, about three to four minutes. Add garlic and saut two more minutes, then stir in flour and cook for 30 seconds to eliminate the raw flour taste. Add green chile, coriander, if using, and slowly stir in stock. Bring the mixture to a boil, reduce heat, and simmer for approximately 15 minutes. Add cilantro, if using, and season with salt to taste. Serve as a condiment with freshly made corn or flour tortillas, or as a garnish to chicken, beef, or pork dishes such as enchiladas, burritos, or posole.

Makes approximately 21/2 cups.