VEGAN HATCH GREEN CHILE SAUCE
An authentic Hatch Green Chile Sauce recipe, perfect for Tacos, Burritos, Enchiladas, or even drizzled on baked potatoes! Full of Vitamin C!
Provided by Chuck Underwood
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- Saute onion in a few tablespoons of water or broth until softened
- Stir in minced garlic and simmer for 1 minute
- Add spices and simmer until bubbly, then stir in chiles.
- Add broth and simmer. Blend to desired consistency
- Whisk Arrowroot Powder with 2 Tbs cold water to make a slurry. Then stir into sauce to thicken if needed.
ROASTED HATCH GREEN CHILE SAUCE
Roasted Hatch Chile Sauce adds the perfect Mexican flair for any type of meat. Simply roasted Hatch green chili peppers and garlic come together for fresh topping.
Provided by Lea Ann Brown
Categories Mexican
Time 10m
Number Of Ingredients 8
Steps:
- Heat a fry pan over medium high heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the onion. Cook for about 5 minutes or until tender. Add the garlic and cook until fragrant. About 1 minute.
- Add flour, stirring, and cook for about two minutes. Add chopped chiles and cook, stirring, for about a minute.
- Add chicken broth and cook until the sauce starts to thicken. About 5 minutes. Finish with lime juice (optional) and salt.
- Note: If you want a smooth creamy sauce, let the sauce cool and chop it in a blender or food processor.
Nutrition Facts : Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 302 mg, Fiber 3 g, Sugar 3 g, Calories 37 kcal, ServingSize 1 serving
HATCH GREEN CHILI SAUCE
There is nothing like hatch green chilies. Roasted, skinned, and transformed into a sauce these are irresistible. The sauce is bright with flavor. It has just the right amount of spice and savoriness. Pour over your favorite taco, to turn Taco Tuesday into something special.
Provided by Kathleen Evans
Categories Salsas
Time 2h
Number Of Ingredients 12
Steps:
- 1. To prepare the hatch chiles, place the chilies in a hot cast iron skillet.
- 2. Roasting until the skins have blackened, turning occasionally.
- 3. Place hot hatch chilies into a resealable bag. The steam will help remove the skin.
- 4. Remove the hatch chilies from the bag and peel off the skin.
- 5. Cut off the chili skin and remove seeds. Then dice chilies.
- 6. Preheat cast-iron skillet. Sauté veggies over med-high heat in butter.
- 7. Add all other ingredients, except bullion and water; stirring constantly.
- 8. Mix bouillon with water until dissolved.
- 9. Pour one cup water mixture into skillet.
- 10. Add flour to the remaining water mixture.
- 11. Blend until thick.
- 12. Slowly add to the skillet mixture.
- 13. Cook over medium heat until onions tender. May need to add a little more water. Taste for season-appropriateness. Allow cooling in skillet.
- 14. Transfer to a refrigerator container until needed. It will keep in fridge for one week.
CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE
Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. From Chuy's Restaurant in Austin, TX. Prep time does not include roasting chiles.
Provided by Miss Annie
Categories Sauces
Time 35m
Yield 4 Cups (approximately)
Number Of Ingredients 7
Steps:
- In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
- Add garlic and cook another 2 minutes.
- Stir flour in with onions and garlic so that it thickens.
- Add chopped chilies, beef broth and salt and mix well.
- Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
- The sauce should be thick enough to bind chilies and onions together.
- Sauce can be refrigerated for three days, or frozen.
Nutrition Facts : Calories 100, Fat 3.9, SaturatedFat 0.6, Sodium 1034.9, Carbohydrate 14.2, Fiber 1.9, Sugar 5.5, Protein 3.8
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
CHUY'S HATCH GREEN CHILI SAUCE RECIPE
Make this Straight-From-the-Restaurant Chuy's Hatch Green Chili Sauce Recipe at home. This mild chile sauce is good on so much more than just Mexican food. Try it on BBQ, Chicken and Salmon.
Provided by Mark
Categories Sauce
Time 45m
Number Of Ingredients 9
Steps:
- In a large sauce pot, make beef stock by dissolving all beef base in 1 quart water.
- Place stock over medium to high flame.
- Add pepper, garlic salt, salt and diced onions to the stock. Bring mixture to simmer. Allow to simmer long enough for onions to soften, about 12 minutes. Onions may be slightly crunchy in center.
- After onions have softened, add green chiles. This will bring temperature down - bring stock back to simmer, stirring with slotted spoon.
- In a bowl, combine 1/2 cup water and corn starch. Whisk until smooth and all cornstarch is dissolved.
- Add the cornstarch mixture to the hot and simmering stock. Slowly stir in cornstarch mixture with slotted spoon.
- After adding cornstarch mixture, allow sauce to continue to simmer an additional 8 to 10 minutes, stirring occasionally. The sauce will be gaining more body at this time.
- Remove from heat and allow to cool.
- Store in a tightly sealed container, in the refrigerator, until ready to serve.
HATCH GREEN CHILE ENCHILADAS
This is a wicked easy recipe for a savory batch of Hatch Green Chile Enchiladas. Be sure to roast those chiles as that is the key!
Provided by Mexican Please
Time 45m
Number Of Ingredients 13
Steps:
- Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes.
- To poach the chicken, cover the chicken breast with cold water and bring to a boil. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool and then shred using two forks. You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor.
- Once roasted and cooled off a bit, de-stem and de-seed the chiles. You can also pull off and discard any loose bits of skin from the chiles. Add the roasted chile pieces to a blender along with a splash of water or stock and combine well.
- Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas. Saute the majority of the chopped onion in some oil over medium heat. Once it has softened add a minced garlic clove and cook for an additional minute or so. Add the chiles from the blender along with: 1 cup stock, 1 teaspoon Mexican oregano, a pinch of cumin, 1/4 teaspoon of salt, and some freshly cracked black pepper.
- Bring the sauce to a simmer and take a taste for seasoning. I added another generous pinch of salt to this batch but it will depend on which stock you're using. You can always adjust the consistency of the sauce by adding more stock to thin it out, or by letting it simmer for a bit to thicken it up.
- Heat the corn tortillas in the oven for a few minutes. (Or nuke them in some damp paper towels for 60 seconds.) Prepare the baking dish by adding a bottom layer of the Hatch sauce to prevent sticking.
- On a plate, add a couple spoonfuls of the Hatch sauce. Dredge a tortilla in the sauce, flip, and then fill with shredded chicken, onion, and plenty of shredded cheese. Roll tight and place seam side down on the baking dish. Keep going until the chicken is gone. Add the remaining sauce on top of the enchiladas along with a final layer of cheese. I usually give the enchiladas a jiggle so that you get plenty of sauce between them.
- Bake for 10 minutes in a 400F oven or until the cheese is completely melted. Serve immediately. Optional garnishes include freshly chopped cilantro, a squeeze of lime, and a drizzle of Crema.
Nutrition Facts : Calories 630 kcal, Carbohydrate 62 g, Protein 44 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 1767 mg, Fiber 12 g, Sugar 8 g, ServingSize 1 serving
HATCH GREEN CHILE SAUCE
This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.
Provided by PalatablePastime
Categories Sauces
Time 58m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
- Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
- Add the chiles, then whisk in the stock and the seasonings.
- Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
- May keep refrigerated for up to 5 days; freezes well.
SLOW COOKER PORK CHILE VERDE
Your slow cooker does all the hard work for you in this pork chile verde recipe. Hatch green chiles are the star of this soup, but jalapeños can be used too!
Provided by Heidi
Categories Soup
Time 4h30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Spray a sheet pan with cooking spray and place the tomatillos, quartered onion, and garlic cloves on the sheet pan. If using a jalapeño, add it with the other veggies.
- Roast the vegetables for 20 minutes flipping them at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
- Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the sheet pan to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until ready to use.
- Cut the pork roast into 1/2-inch by 1-inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
- Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
- Serve warm with tortillas or use as sauce for enchiladas.
Nutrition Facts : Calories 177 kcal, Carbohydrate 8 g, Protein 22 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 59 mg, Sodium 289 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
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- Heat olive oil in a medium skillet over medium high heat. Add the onions and cook until soft and translucent, stirring occasionally, about 5 minutes. Do not brown the onions.
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