Best Rancho De Chimayo Veggie Green Chili Recipes

Green Chile Sauce image

Provided by Panakanic

Categories Sauces

Time 50m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 10

4 cups water or 4 cups chicken broth
2 cups chopped roasted green chili peppers, preferable New Mexice green or Anaheim
2 medium tomatoes, chopped or 1 cup canned crushed tomatoes
2 teaspoons minced white onions
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons cornstarch, dissoved in
2 tablespoons water
additional salt and pepper

Steps:

Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat.
Reduce the mixture for 10-15 minutes.
Add the cornstarch.
Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch.
This is good with some chopped or shredded chicken breast in it.
Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating.
Can be doubled/multiplied.

Nutrition Facts : Calories 46.9, Fat 0.2, Sodium 239.8, Carbohydrate 10.9, Fiber 1.6, Sugar 4.4, Protein 1.7

Vegetarian (or Not) Red Chili Sauce image

Provided by Panakanic

Categories Sauces

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup red chili powder (preferably Chimayo, other New Mexico red, or Ancho)
1 tablespoon minced white onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups vegetable broth or 4 cups water
2 tablespoons cornstarch, dissolved in
2 tablespoons water
additional salt and pepper

Steps:

Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
Cook the mixture over medium heat until warmed through, and add the cornstarch.
Bring the sauce to a boil, then reduce the heat to a simmer.
Cook for about 10 minutes, stirring occasionally.
The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
Serve the sauce warm with enchiladas, burritos or other dishes.
For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.

Nutrition Facts : Calories 59, Fat 2.5, SaturatedFat 0.4, Sodium 345.8, Carbohydrate 11, Fiber 5.2, Sugar 1.1, Protein 1.9