Prep 30 mins
Cook 40 mins
I fell in love with green chile sauce while visiting New Mexico in the early 90's. Since I live in Dallas, Texas it is very hard to find anything other than tomato based salsa. So I created my own version to enjoy anytime.
- 2 lbs green chilies, roasted, peeled and chopped (hot or mild, fresh, frozen or canned)
- 1 lb cooked pork (optional, but you'll wish you had) or 1 lb cooked chicken (optional, but you'll wish you had)
- 2 tablespoons cooking oil
- 4 minced garlic cloves
- 2 large white onions, chopped
- 3 tomatillos, chopped
- 2 (15 1/2 ounce) cans low-sodium low-fat chicken broth (or your favorite)
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon dried cilantro
- In a large and deep pan or skillet add oil, onion, garlic and tomatillos. Lightly brown or cook until onions start to soften.
- Add flour while stirring constantly till blended or you could make a roux and stir into the pan.
- Add all remaining ingredients and stir well.
- Cover and simmer for 40 minutes.
- Season to taste.
- If you want it hotter simply add some cayenne pepper or habanero pepper.
- For additional flavor try grilling your meat with some wood chips first.
- This sauce can be substituted wherever you would use tomato based salsa. I plan to add some recipes that make good use of this salsa. Try it on eggs, top your nachos, smother burritos, smother a grilled rib-eye steak etc --.
- Freezes well. Separate into serving, thaw, heat and eat. This size batch last my wife and I 4 months.
- Tip: The easiest way to prepare this is to buy canned green chilies. I use 6 - 7 ounce cans undrained.