Green Chile Sauce
"Another wonderful enchilada sauce, slightly modified, from the Rancho de Chimayo Cookbook. Great on enchiladas, burritos, tamales, huevos rancheros, you name it!"
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
5 cups
- Serves:
- 5
ingredients
- 4 4 cups water or 4 cups chicken broth
- 2 cups chopped roasted green chili peppers, preferable New Mexice green or Anaheim
- 2 medium tomatoes, chopped or 1 cup canned crushed tomatoes
- 2 teaspoons minced white onions
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 tablespoons cornstarch, dissoved in
- 2 tablespoons water
- additional salt and pepper
directions
- Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat.
- Reduce the mixture for 10-15 minutes.
- Add the cornstarch.
- Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch.
- This is good with some chopped or shredded chicken breast in it.
- Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating.
- Can be doubled/multiplied.
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RECIPE SUBMITTED BY
First of all, since folks always ask, it's pronounced PAN-uh-kuh-nick. It is the name of our valley/ranch, taken from the name of a Klickitat indian leader from long ago. After years as a military spouse & living all over the world, my family and I now live on the ranch where I grew up, miles from nowhere. I am the Snack/Nutrition coordinator for the After School Program in our district, and the one who generally leads the students in any cooking/baking undertakings! While earning my Biology degree at Western Washington University YEARS ago, my kitchen became a popular weekend stop for all my friends, who were more than willing to test my latest culinary experiments!
