GREEN CHILI SAUCE
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.
Provided by Patti Hurley
Categories Mexican
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- brown pork.
- While pork is cooking, puree chili's, tomatoes, water and jalepenos in blender or processor.
- When pork is done add flour and brown, then add blended mixture and bring to a simmer.
- Add more water if too thick.
- Add salt, pepper and garlic powder to taste and simmer 20 minutes then serve.
TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
Provided by Miss Annie
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
GREEN CHILI SAUCE
This is a Bobby Flay recipe that appeared in the Wall Street Journal. It's intended to be served with his Fried Eggs, New Mexico Style,recipe #226547, but is good with tortilla chips also.
Provided by Leslie in Texas
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a large bowl, toss the tomatillos, serrano and jalapeno chilies, red onion, and garlic with the oil and season with salt and pepper.
- Transfer to a baking sheet and roast until the vegetables are softened, about 10-15 minutes.
- Transfer the roasted vegetables to a food processor and process until smooth.
- Stir in the honey, and correct seasonings, if necessary.
- Transfer to a bowl and serve or set aside while making eggs.
Nutrition Facts : Calories 114.9, Fat 7.8, SaturatedFat 0.6, Sodium 2.2, Carbohydrate 11.9, Fiber 1.9, Sugar 8.4, Protein 1.1
GREEN CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
- Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.
GREEN CHILI, BACON AND VODKA CREAM SAUCE
Steps:
- To roast the peppers: Toss the poblano peppers with some olive oil and then roast them on an open flame until the skin is burnt. Let cool. Peel the skin and remove the seeds.
- Combine the bacon and olive oil in a medium stockpot. Cook over low heat until the bacon fat has liquefied (rendered). Add the onion, garlic and jalapeno and cook until soft. Add salt and pepper to taste. Add the vodka and cook until the liquid is reduced by 1/2. Add the cream and simmer until reduced by 1/4. Add the roasted poblano peppers and simmer with the cream for 5 minutes. Finally, add the cilantro and use a hand-held immersion blender to puree the mixture. Let cool before serving. Great with pasta, tacos and burgers.
GREEN CHILI SAUCE
Another of my favorites from "Low Fat Mexican Recipes." this basic sauce can be used over many traditional Mexican dishessuch as enchiladas, burritos, tostadas and huevos rancheros. Green chile sauce is more perishable than red and should be made fresh.
Provided by Happy Hippie
Categories Sauces
Time 45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Husk and wash tomatillos. Slice into wedges.
- In a large saucepan, combine tomatillos, chiles, onion, garlic, chicken broth and seasonings.
- Brng to a boil, reduce heat and simmer for 20 minutes.
- Pour into blender and pulse to desired consistency.
Nutrition Facts : Calories 89.8, Fat 1.6, SaturatedFat 0.2, Sodium 734.1, Carbohydrate 18.4, Fiber 3.9, Sugar 10.4, Protein 3.8
COLORADO GREEN CHILI (CHILE VERDE)
My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Provided by ROSIE55
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g
SANTA FE HATCH CHILE GREEN SAUCE
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the 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 skin is heavily blistered and turning black, about 4 minutes per side.
- 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 a 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.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g
GREEN CHILE SAUCE
Sumitted per a request for New Mexican Green Chile Sauce which is delicious on scrambled eggs, in burritos, as a topping for hamburgers or with just about anything to add a bit of zip to meat, poultry or fish. Recipe source: Coyote Cafe cookbook.
Provided by ellie_
Categories Sauces
Time 20m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Roast the green chilies under the broiler for 5 minutes or until slightly blackened.
- Place chilies in a paper bag to allow them to steam until cool enough to touch.
- Remove the blackened parts and discard.
- Place peeled chilies and the rest of the ingredients in a food processor and chop until finely chopped.
- Do not puree.
CHICKEN WITH GREEN CHILE SAUCE
Make and share this Chicken With Green Chile Sauce recipe from Food.com.
Provided by ddav0962
Categories Chicken Breast
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken breasts with salt. Dip in flour, shaking off excess. Heat large skillet over med-high heat until hot. Add oil; heat until hot. Cook chicken in batches 8-10 minutes or until golden, turning once. Remove chicken.
- Cook onion and garlic in same skillet over medium heat 5 minutes or until browned. Stir in salsa verde, water and cilantro. Return chicken to skillet. Simmer 10-15 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on platter.
- Whisk sour cream into onion mixture (do not boil); pour over chicken.
Nutrition Facts : Calories 223.6, Fat 10.1, SaturatedFat 2.5, Cholesterol 80.5, Sodium 291.3, Carbohydrate 5.8, Fiber 0.4, Sugar 1, Protein 26
GREEN CHILI SAUCE
Make and share this Green Chili Sauce recipe from Food.com.
Provided by drskyles1
Categories Low Protein
Time 2h45m
Yield 15 , 15 serving(s)
Number Of Ingredients 12
Steps:
- fire roast green chilies.
- remove skin, seeds and stems.
- blend all ingredients together.
- simmer for 2 hours.
- serve over enchiladas.
Nutrition Facts : Calories 45, Fat 0.2, Sodium 115.9, Carbohydrate 11.1, Fiber 1.3, Sugar 7.8, Protein 1.4
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