Green Chili Sauce

Submitted by Patti Hurley

"This recipe is very good and very easy. A co-workers wife gave this to my husband for me years ago, I don't remember the names. But it is great! Use it to smother burritos, rellenos, anything!, or eat it just like this with flour tortillas, YUM! I freeze the left over in serving sizes."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 20

ingredients

• 113.39-226.79 g pork, cut into small bite size pieces
• 59.14 ml shortening or 59.14 ml oil
• 177.44 ml flour
• 566.99 g can whole green chilies
• 453.59 g can stewed tomatoes
• 591.47 ml water
• 113.39 g can chopped jalapenos
• salt, to taste
• pepper, to taste
• garlic powder

directions

1. brown pork.
2. While pork is cooking, puree chili's, tomatoes, water and jalepenos in blender or processor.
3. When pork is done add flour and brown, then add blended mixture and bring to a simmer.
4. Add more water if too thick.
5. Add salt, pepper and garlic powder to taste and simmer 20 minutes then serve.

Reviews

[Mommy Chef 27]

Spicy and delicious. I browned onions and garlice instead of using pork and added cumin and oregano as other reveiwers suggested.

 

[Cinghaile]

Excellent. I have made it with both pork and chicken and both are fantastic. Gluten free so even my Mom could get involved. A real hit.

 

[Laura in Taos]

Thank you for liberating me from buying overpriced green chili sauces. I can now make my own! I do a vegetarian version and like Bayhill, use cumin (but no sugar). I also saute onions & garlic, and added fresh cilantro and lime juice. Better than I could have imagined, especially now that the Hatch chili roasting season is upon us.

 

[Bayhill]

This is very tasty sauce. It is also very s-p-i-c-y!! I used Mexican-style stewed tomatoes and also added some cumin and a little sugar. I made cheese enchiladas and topped them with this sauce. My family ate them up and claimed them a winner. Thank you for sharing this wonderful recipe.