Green Enchilada Sauce With Hatch New Mexico Chili Recipes

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GREEN ENCHILADA SAUCE WITH HATCH, NEW MEXICO CHILI



Green Enchilada Sauce With Hatch, New Mexico Chili image

A great enchilada sauce made with fresh roasted Hatch green chilis. You can substitute Anaheim chilies if you can't get New Mexico.

Provided by Matt Madrid

Categories     Sauces

Time 1h30m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups New Mexico green chilies
4 garlic cloves
1 medium yellow onion
2 cups chicken stock
1/2 cup chopped tomato
1 teaspoon ground cumin
2 teaspoons salt
1 tablespoon canola oil
1 tablespoon flour

Steps:

  • Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
  • Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
  • Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
  • If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
  • In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
  • It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.

Nutrition Facts : Calories 62.6, Fat 2.6, SaturatedFat 0.3, Cholesterol 1.8, Sodium 671, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 2.6

GREEN ENCHILADA SAUCE



Green Enchilada Sauce image

Great mild sauce. Primarily used on enchiladas but may be used in any Mexican Dish calling for a green sauce. It goes especially well with pulled pork.

Provided by Chef_Lanfear

Categories     Sauces

Time 30m

Yield 6 cups

Number Of Ingredients 9

1 lb tomatillo, washed & cut in halves
2 medium white onions, coarsely chopped
1/4 cup olive oil
4 -6 garlic cloves, smashed
1 1/2 teaspoons cumin
1 tablespoon chili powder
2 cups anaheim chilies, roasted, peeled, seeded and chopped or 4 ounces diced green chilies
3 cups low sodium chicken broth
salt and pepper, to taste

Steps:

  • In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
  • Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
  • Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
  • Cool until room temperature.
  • Using a blender of food processer, blend until smooth.

Nutrition Facts : Calories 166.3, Fat 10.9, SaturatedFat 1.6, Sodium 65, Carbohydrate 15.6, Fiber 3.4, Sugar 7.4, Protein 4.9

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE



Chuy's Hatch New Mexican Green Chile Sauce image

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

3 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup onion, chopped
2 teaspoons minced garlic
2 cups roasted new mexican green chilies, peeled/seeded/chopped
2 cups beef broth
1 teaspoon salt

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

HATCH GREEN CHILE SAUCE



Hatch Green Chile Sauce image

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

3 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chilies (New Mexico or Anaheim; fresh or frozen)
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander

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.

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