Recipe - Chile Verde Enchiladas

2 tablespoon Oil
One half small Onion; chopped
1 lg Garlic clove; chopped
2 tablespoon Flour
One fourth teaspoon Ground cumin
One fourth teaspoon Black pepper
1 One half cup Chicken broth
1 cup Anaheim or poblano chilies;
roasted, peeled and seeded
OR
1 cup (8 ounces) canned green
chilies; chopped
One fourth teaspoon Oregano
One half teaspoon Salt
2 teaspoon Jalapenos (optional);
chopped

Heat the oil in a 1 or 2 quart saucepan over medium heat. Add the onion and
garlic, cover and cook over low heat for about 5 minutes to wilt the
onions. Check halfway through to make sure they are not browning. Raise the
heat to medium again, stir in the flour, cumin and black pepper, and cook
stirring, for 2 minutes to cook the rawness out of the flour. The onions
will tend to ball up into clumps, but that does not matter. When the
onionflour mixture just begins to color, remove pan from heat and
gradually pour in the broth, stiring constantly to prevent lumps. Add all
the remaining ingredients. Return pan to heat and bring to the boiling
point, then cover and simmer over low heat for 30 minutes stirring
occasionally. The finished sauce should be thick enough to nap a spoon. The
basic sauce is now ready to use or to store in the refrigerator. It keeps
well for a week or so, but a skin will form on the cooled sauce, and when
cold it will almost solidly congeal. All can be made right again by
reheating the sauce as you need it. This chile verde is warming but not
nearly so hot as almost every native New Mexican likes it. For a hotter
sauce, add the optional chopped jalapenos at the same time as the mild
chilies go in. The upper limit to how hot chile verde can be has yet to be
determined, but I am nearly positive that no one is reputed to make their
entirely with jalapenos.

NOTES : This makes two generous cups of chili verde sauce

Recipe by: Feast of Santa Fe by Huntley Dent

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 03, 1998