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Green Chile Sauce
Recipe Submitted by: Mike Bersell
Revised: Oct.. 24, 2000

Categories: Sauces
Yield: 1 quart

After living in New Mexico for eight years, I can truly say that I have become a bona fide "chile head". Even the McDonald's there has green chile in little packets like they do the ketchup.
During the harvest season, huge burlap bags of fresh Hatch chiles are for sale out in the parking lots of all the major supermarkets. You can pick out a bag and they roast them in a big tumbler while you shop. When you get home, you spend the rest of the day peeling chiles and freezing them for the entire year.
When I first moved back to Florida, I went through withdrawals. I wasn't able to find Hatch green chiles anywhere. I had to coax my family to bring it out when they came to visit.
Now I keep a stock in the freezer at all times. When I get down to one tub, I have to start scheming up a plan to get more. Fortunately, Bueno Foods has a web site where you can order their products on-line and they ship it to you. Of course, that's a last resort for me. I try to work the relatives first. The only thing better than green chile is free green chile!

Ingredients Method
12 ounces chopped Green Chiles

1 medium Onion, diced

4 cloves Garlic, minced

1 Tomato, chopped

1 quart Chicken Stock

1/4 cup Cornstarch

1/2 cup Water

2 Tablespoons fresh chopped Oregano
In a large sauce pan, combine the chiles, onion, garlic, tomato, and chicken stock.

Bring to a boil, then reduce heat to a simmer. Cook for 3 to 4 hours, stirring on occasion.

In a seperate bowl, combine cornstarch and water add to chile mixture to thicken along with oregano.

Simmer for an additional 5-10 minutes.

Chef's Tips:
If you have fresh green chiles, you must roast them over a flame until the skin blisters. Place the chiles in a plastic bag so they can sweat. This will make them easier to peel.
Place chiles under running water and remove the skin and stem. Split the chile open and remove the seeds. Chop and hide in the back of the freezer.

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