Green-Chile Sauce

2012-08-01T14:09:00Z 2012-08-01T14:34:39Z Green-Chile SauceBy Jonathan Jones, Southwest Diner Feast Magazine | Inspired Local Food Culture/Midwest
August 01, 2012 2:09 pm  • 

Spoon this sauce over eggs and potatoes; add it to burritos, enchiladas and casseroles, or serve with grilled pork, beef or chicken.

Serves | 8 to 10 |

  • 2 lbs Hatch green chiles
  • 4 Tbsp vegetable oil
  • ½ cup diced white onion
  • 1 tsp minced fresh garlic
  • ½ tsp Mexican oregano
  • 1 tsp ground cumin
  • ½ tsp granulated garlic
  • ½ tsp salt
  • 4 cups chicken stock
  • 3 Tbsp cornstarch
  • 3 Tbsp water

| Preparation | Roast whole chiles on a grill or under the broiler until skins blister and turn black. Place hot chiles in a heat-safe container and cover. Allow them to rest, covered, for 10 minutes. Remove from the container and scrape charred skin off the meat of the chile. Keep a little char to add flavor. Remove the seeds and stems and chop chiles coarsely.

Add oil to a sauté pan set over medium-high heat. Add onion through salt and cook until onions are translucent, about 3 to 4 minutes. Add chopped chiles. Sauté for 1 minute. Add just enough stock to cover and bring to boil. Reduce heat and simmer until chiles are softened and liquid is reduced about 1/3 in volume. In a small bowl, make a slurry of cornstarch and water. Add half the slurry to the simmering sauce. Add more slurry, as needed, to thicken the sauce until it becomes semiopaque and lightly coats the back of a spoon. Adjust salt to taste.

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