Denver Green Chili Recipe of the Week - 3/2/08

Classic New Mexico Green Chile Sauce
from Cuisines of the Southwest
by Dave DeWitt
(his latest cookbook, just released this month)

Dave recommends this as an all-purpose sauce recipe,
great with enchiladas and often served over scrambled
eggs.

I made it with Dynamite X-Hots, so it definitely turned
out with some heat. I also used the garlic and chicken
broth, and I used olive oil rather than vegetable oil. I
thickened it with the roux (see below) and preferred
the thick version to the thin. I also added 1/4 tsp
Mexican oregano. Both the thickening and the oregano
seemed to balance out the flavor and reduce the bite
of the extra hot chiles. As a final touch, I also added
1/4 cup chopped cilantro.

I plan to serve it tomorrow with bean burritos, sour
cream, chopped tomatoes, and chopped lettuce - all
great at counteracting and balancing out the heat.

One nice thing about this recipe is that you can easily
adjust the ingredients to taste.

INGREDIENTS:

1 small onion, chopped (about 1 cup)
2 cloves garlic, minced (optional)
2 tbsp. vegetable oil
6 green New Mexican chiles, roasted, peeled,
  seeds and stems removed, chopped
1/2 tsp ground cumin
2 cups chicken broth or water


PREPARATION:

1. In a pan, saute the onion and garlic in 2 tablespoons of oil until soft.

2. Add the chiles, cumin, and water and simmer for 1/2 hour.
The sauce may be pureed in a blender to the desired consistency.

Variations: To thicken the sauce, make a roux by sauteeing 1
tablespoon flour in 1 tablespoon vegetable oil, taking care not to let
it burn. Slowly stir the roux into the sauce and cook to the desired
thickness. Coriander and Mexican oregano may be added to taste.
For added heat, add more New Mexican chiles or a serrano or two.

Preparation Time: 35 minutes
Makes: about 2 cups