Green Chile Sauce

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In making tamales this weekend, I realized I haven’t blogged this sauce, and it’s part of more than one recipe I have put on the blog so far. We have no pics because I am lazy, but here is the recipe. This is good with enchiladas, tamales, pretty much any Mexican food. We made this from our Fine Cooking magazine, and have been using it for years. It’s fantastic! Oh, and we added cilantro and a poblano pepper, which made it very good. Some lime juice might be good as well. Anyway, here you go:

Green Chile Sauce
by Robb Walsh from Fine Cooking
Issue 73

  • 7 to 8 oz. tomatillos (about 5 medium)
  • 1 qt. homemade or low-salt chicken broth
  • 1-1/4 to 1-1/2 lb. fresh Anaheim chiles (6- to 8-inch chiles), roasted, peeled, and seeded, coarsely chopped
  • 2 tsp. minced yellow onion
  • 1 tsp. dried oregano (or 2 tsp. chopped fresh oregano)
  • 1 clove garlic, minced
  • 1/2 tsp. kosher salt; more to taste
  • 1/4 tsp. ground white pepper
  • 2 Tbs. cornstarch, dissolved in 2 Tbs. water
  • Your favorite hot sauce (optional)

Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 min. Drain and purée in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 min. Add the cornstarch slurry; stir well. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 min. Adjust the seasonings if needed, including hot sauce if the sauce isn’t spicy enough to suit your taste.

 

Mel’s Source

Recipe retrieved 8/3/15 from http://www.finecooking.com/recipes/green-chile-sauce.aspx

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