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Green Chile Sauce (chile Verde)

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Ingredients
  • 1 1/2 pounds mild green New Mexico chiles roasted, peeled, chopped (2 cups)
  • 3/4 pound hot green New Mexico chiles roasted, peeled, chopped (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
Instructions

Servings: 6. 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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