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LOCATION: Recipes >> Sauces >> Cafe Pasqual's Green Chile Sauce

Print this Recipe    Cafe Pasqual's Green Chile Sauce

Servings: 6

1 1/2 lb mild green New Mexico chiles roasted, peeled, seeded and chopped
to measure 2 cups
3/4 lb hot green New Mexico chiles roasted, peeled, seeded and chopped to
measure 1 cup
4 c water
1/2 white onion medium diced
2 ts dried Mexican oregano
6 cloves garlic finely minced
1 1/2 ts kosher salt
2 Tb vegetable oil
3 Tb all-purpose flour

This is the sauce we use to dress omelots, huevos motulenos, huevos
rancheros, enchiladas, and burritos. Called chile verde, it is the
gravy of New Mexico. Gravies are the personal mark of a cook, so
please feel free to make this recipe yours with your own additions
or deletions.

Green chiles are available fresh, frozen, canned, or dried. If
using fresh chiles for this recipe, which are preferred, make a
special effort to obtain New Mexico green chiles rather than use
the milder, ubiquitous Anaheim variety. If New Mexico green chiles
are unavailable, substitute fresh poblano chiles. Poblano chiles
are shiny, dark green, and have more of a bell pepper shape than
the longer, pointed New Mexico and Anaheim varieties. Fresh chiles
need to be roasted, peeled, stemmed, seeded, and chopped before
using. Frozen chiles have already been prepared in this manner. If
using canned chiles, the least preferable choice, rinse them
thoroughly before using. Canned and frozen chile products are
specifically labeled by the processor as to whether the chiles are
hot, medium-hot, or mild. If using dried green chiles, soak in hot
water to cover for 45 minutes to rehydrate them, then drain, seed,
and chop.

Place all the ingredients, except the vegetable oil and flour, in
a large saucepan over medium heat. Simmer, uncovered, until juice
has thickened and is opaque, 20 to 30 minutes. Stir occasionally,
taking care the 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. Reduce the heat to low
and whisk constantly until the roux is slightly brown and has a
nutty flavor. Remove from the heat.

Add 1/2 cup of the green chile mixture to the roux and whisk
thoroughly until smooth. Add the toux to the remaining chile mixture
and cook over low heat until the sauce thickens and the "flour
taste" disappears, about 15 minutes. Adjust to taste with salt.

Remove from the heat, let cool, cover and store in a nonreactive
container in the refrigerator until needed. The sauce may be
refrigerated for up to 4 days. Check it for sourness if held any
longer. The sauce may be frozen for up to 2 months. To heat the
sauce for serving, place it in a nonreactive pan over medium-low
heat, stirring frequently to prevent scorching.


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