Thursday, April 16, 2009

Green Chili Enchilada Sauce

This one is dedicated to my SIL Jill who frequently asks "do you have any new recipes?" Because of this simple inquiry, I was able to resurrect this lovely recipe from my sent mail. Three cheers for Gmail! I worked hard on this recipe tweaking this and that and the end result was amazing. I made triple batches and canned this stuff so I hadn't made it in a while, recreating would have been a long time coming.

I got inspiration from Cafe Rio's medium enchilada sauce--heavenly. Ask for a sample next time. We had burritos last night, I had one again for lunch today. So yummy! I use the sauce to flavor my brown rice, pinto beans, shredded beef or chicken and then pour some over the top "enchilada style." Really, I can't get enough. Control the level of heat with cayenne pepper and thin it out with water if needed.

1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
2 teaspoon fresh ground cumin seed
2 teaspoon Mexican oregano
cayenne pepper to taste
1 large can (27 ounce) Hatch green chilies, chopped
2 tablespoon white bean flour (or other flour)
2 cups chicken stock
1 teaspoon salt
3 tablespoons sucanat
1 tablespoon balsamic vinegar

Saute onion in olive oil until soft. Add garlic, and spices, stir until fragrant. Dump in chilies with juices, sprinkle with flour and mix well. Let cook until paste forms and juices evaporate. Stir in stock and sucanat. Simmer for at least 15 minutes. Blend slightly with immersion blender. Take off of heat and stir in vinegar. Salt to taste.

19 comments:

  1. Cannot wait to try this! Did you water bath or pressure can it and how long?

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  2. Pressure can. 60 minutes for pints, 90 for quarts.

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  3. Looks so good! I will have to try this one soon- Thanks for sharing- Cindy

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  4. this looks real good i love a good sauce. thanks

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  5. what kind of chilies do you use? i don't recognize the name. what size can?

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  6. Sorry for the typo. They are just Hatch green chilies. The large can is 27 ounces.

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  7. Oops, I meant to leave that comment under your enchilada casserole post. Thanks!

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  8. Sorry, I left a post prior to last one, but it's not showing up. Here goes again:
    I'm making your enchildas tonight and was wonder if swiss chard would work instead of spinach. If not, and I just used zuchinni, do I saute it first or just added it raw once grated. Also, I'm just using canned enchilada sauce, so should I use red or green? Thanks, and hopefully you don't get duplicate posts with these same questions!

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  9. If your family is used to swiss chard, that will work well. Spinach wilts down and is more tender so it just blends better. Add zuchinni at the same time as the spinach so that some of the water evaporates. I use red enchilada sauce in the casserole, but that is also preference.

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  10. Thanks! I ended up using half zuchinni and half spinach with green sauce and it was SOOOO yummy! Thanks for the great recipe! Would you mind emailing me if you teach one on one classes? Specifically I need to learn to can and use my pressure cooker. Please email me your prices if you do this. joenlarson@qwest.net

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  11. Where do you buy the large cans of Hatch chilies?

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  12. I get mine at Costco, but I'm sure I have seen them in the Mexican food section at Bashas'.

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  13. I found your website and think this looks delicious. I was wondering about these green chilis. I have my own from my garden that I roasted but I don't have a food scale. Do you know the equivalent measurement in cups that I could use for 27 oz of green chilis? Thanks

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  14. Yay! Fresh green chilies, what a treat. 3 cups should be perfect.

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  15. Hi Kara,
    Does the Mexican oregano refer to whole leaves or ground? I saw both at my local market. This recipe looks delicious, and I think I'm going to try it this week!

    Also, I saw that a previous commenter mentioned roasted fresh chiles...would it also be okay to substitute 3 cups of fresh non-roasted green chiles? I haven't seen the Hatch brand in my area (southern California). Thanks a bunch!

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  16. The leaves will have more flavor, but either will work fine. Yes, non roasted would work as well. Just make sure the skins are removed.

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  17. I love that you put this can be bottled, I was just wondering at what psi do you set it? 12 lbs, 15 lbs? I can't wait to try this!
    poulisa@gmail.com

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  18. 35 minutes at 12 pounds of pressure

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It's rude to eat and run. Humor me with conversation please!

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