This is a print preview of "Chile Verde/Basic Green Chili Sauce" recipe.

Chile Verde/Basic Green Chili Sauce Recipe
by Global Cookbook

Chile Verde/Basic Green Chili Sauce
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  Servings: 1


  • 2 Tbsp. Oil
  • 1/2 sm Onion, minced
  • 1 lrg Garlic clove, minced
  • 2 Tbsp. Flour
  • 1/4 tsp Grnd cumin
  • 1/4 tsp Black pepper
  • 1 1/2 c. Chicken broth
  • 1 c. Anaheim or possibly poblano chilies, roasted, peeled and seeded
  • 1 c. (8 ounces) canned green chilies, minced
  • 1/4 tsp Oregano
  • 1/2 tsp Salt
  • 2 tsp Jalapenos (optional), minced


  1. Heat the oil in a 1 or possibly 2 qt saucepan over medium heat. Add in the onion and garlic, cover and cook over low heat for about 5 min to wilt the onions. Check halfway through to make sure they are not browning. Raise the heat to medium again, stir in the flour, cumin and black pepper, and cook stirring, for 2 min to cook the rawness out of the flour. The onions will tend to ball up into clumps, but which does not matter. When the onion-flour mix just begins to color, remove pan from heat and gradually pour in the broth, stiring constantly to prevent lumps. Add in all the remaining ingredients. Return pan to heat and bring to the boiling point, then cover and simmer over low heat for 30 min stirring occasionally. The finished sauce should be thick sufficient to nap a spoon. The basic sauce is now ready to use or possibly to store in the refrigerator. It keeps well for a week or possibly so, but a skin will form on the cooled sauce, and when cool it will almost solidly congeal. All can be made right again by reheating the sauce as you need it. This chile verde is warming but not nearly so warm as almost every native New Mexican likes it. For a hotter sauce, add in the optional minced jalapenos at the same time as the mild chilies go in. The upper limit to how warm chile verde can be has yet to be determined, but I am nearly positive which no one is reputed to make their entirely with jalapenos.
  2. NOTES : This makes two generous c. of chili verde sauce