GREEN CHILI ENCHILADA SAUCE, MILLIE'S

Green Chili Enchilada Sauce, Millie's image

Provided by Millie Johnson

Time 5h

Number Of Ingredients 12

50 green chiles, roasted,peeled and cleaned**
12 - 15 large tomatillos, fresh
8 c chicken stock or broth
2 large onions,chunked
2 jumbo jalapenos ,cut into 2-3 pieces (or 3-4 regular)
4 serrano chiles, cut in 3 pieces * optional
1/2 tsp cayenne pepper,ground * optional
1 tsp dried cilantro
2 Tbsp ground cumin
1 tsp salt
4 clove garlic, minced
1/2 tsp oregano, dried ( i was out of mexican oregano so i used italian)

Steps:

1. First fire roast your chiles and peel and clean them (** https://www.justapinch.com/recipes/soup/chili/fire-roasted-chilis-peppers.html?p=64)
2. Peel the paper like husk from the tomatillo then wash them. Cut in half.
3. In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
4. Place in 8 quart pot on stove (heat off). Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
5. Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
6. Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
7. *********** NOTE ********** You can use water instead of chicken broth and reduce canning time to 30 minutes.