I'm a New Mexico native and this is really an authentic and delicious recipe! It freezes up well and we love it so much we put it on EVERYTHING!! (ice cream anyone??!!) Way to go, Ellie2!!
I quartered the recipe. This makes alot. It`s very close to the can green chilies. I added some fresh squeezed lime juice for a little zing and storage life. I used it in pork tortillas.
I am from the south, and really liked the recipe. The only thing different I did was instead of water I made stock first by simmering a chicken carcass for a few hours with some celery, onion, cilantro, garlic, carrot..... I like to save veggie end pieces/ bones in the freezer, then pull them out when Im making broth. Super yummy to substitute wherever water is called for... wouldnt touch the premade broths, the stuff isn't the same... lots of yucky additives.
Easy and super fresh tasting! I made a quarter batch using the Anaheim plus jalapeno option and removing most of the seeds and membranes from all the chiles. The finished sauce is very versatile. It makes a nice accompaniment for many foods and can also substitute for canned green chiles. I plan to incorporate my sauce into a delicious pork chile verde. Thanks!
This is just what I was looking for. Great recipe!! So tasty and authentic. Thank you.
Good Albuquerque hometown food!!! Just as I have made it forever!!! Bravo, Ellie
Hometown of Alamogordo NM here. I am so missing these chilies. Great on green chili cheeseburgers and try them on a green chili cheeseburger pizza. That's sort of local and Domino's even has it on their menu:)