NEW MEXICO GREEN CHILE SAUCE/CHILE VERDE

NEW MEXICO GREEN CHILE SAUCE/CHILE VERDE image

Yield 3.5 cups

Number Of Ingredients 10

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1.5 lbs mild New Mexico green chiles, roasted, peeled, seeded deveined and chopped to measure 2 cups
3/4 lb fresh hot green NM chiles roasted, peeled seeded, deveined and chopped to measure 1 cup
IF NM CHILES ARE NOT AVAILABLE: Substitute fresh Poblano chiles for fresh NM.
4 c water
1/2 white onion, cut into med dice
2 t dried Mexican oregano
6 cloves garlic, finely mincerd
1.5 t fosher salt
2 T vegetable oil
3 T all purpose flour

Steps:

Place all ingredients except the vegetable oil and flour, in a large saucepan over medium heat. Simmer uncovered, until juice has thickened and is opaque, 20-30 min. Stir occasionally, taking care that the chiles do not burn or stick to the bottom of the pan. In a small bowl, whisk together the oil and flour until smooth and well blended, to form the base for a roux. Place in a saucepan over medium-high heat until hot and bubbling. Reducer the heat to low and whisk constantly until roux is slightly brown and has a nutty flavor. Remove from heat. Add 1/2 c of the green chile mixture to the roux and whisk thoroughly until smooth. Add the roux to the remaining chile mixture and cook over low heat untl the sauce thickens and the flour taste disappears (about 15 min) Add salt to taste. Cool , coer and store in non reactive container in refry until needed up to 4 days. Check that it does not sour. Can be frozen up to 2 mo. To serve, reheat over low heat. VARIATION : CHILE VERDE Prepare sauce as directed. Cut 1 lb pork shoulder in half and trim off fat. Place pork in a saucepan with 2 white onions, quartered, 1.5 t. salt, 2 t cumin seeds, 2 t dried Mexican oregano, 12 whole black peppercorns, and water to cover about 8 cups. Cover and simmer over low heat uti meat is tender, about 1 hr. Drain,and with two opposing forks , shred the meat into long strings, Chop the shredded meat with a cleaver into 1/2 inch lengths and stir into prepared green chile sauce.