?Poblano!
On 05/27/2013 06:42 AM, Janet Wilder wrote:
> On 5/27/2013 2:43 AM, Todd wrote:
>> On 05/26/2013 05:44 PM, Opple0påad wrote:
>>>> I love to puree them with some pre-sauteed garlic and onion and a
>>>> little
>>>> >chicken broth. Makes an awesome sauce for enchiladas.
>>> You too? I love enchiladas with this type sauce.
>>
>> Recipe!
>
>
> * Exported from MasterCook *
>
> hatch green chile sauce
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 tablespoons vegetable oil
> 1 large onion -- chopped
> 3 cloves garlic -- minced
> 2 tablespoons all-purpose flour
> 2 cups chopped roasted mild green chile -- preferably
> new mexican or anaheim, fresh or frozen
> 2 cups chicken stock
> 1 teaspoon salt
> 1 teaspoon ground coriander
>
> in a heavy saucepan, warm the oil over medium heat. add the onion and
> sauté until well softened, about 5 minutes. stir in the garlic and
> sauté for an additional minute, then add the flour and continue cooking
> for another 1 or 2 minutes. mix in the chile. pour in the stock and
> add the seasonings. bring the mixture to a boil. reduce the heat to a
> low simmer and cook for about 15 minutes, until thickened but still very
> pourable.
>
> Cuisine:
> "Mexican"
>
> - - - - - - - - - - - - - - - - - - -
>
>
> NOTES :
> serve warm with enchiladas or other dishes. the sauce keeps
> refrigerated, for about 5 days and freezes well.
Thank you!
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