From the Blog archive: Brunch: Hash Browns, Scrambled Tofu, and Green Chile Sauce
ULTIMATE GREEN CHILE SAUCE
Here in the Southwest, everyone claims to have the best green chile sauce. Green Chile is taken very, very seriously around here. This meatless version begins with a virgin coconut oil roux and uses fresh roasted green chiles. I am asked for this recipe constantly whenever I serve it at my farmers’ market booth. This recipe makes 8 cups of sauce, but can easily be halved to make 4 cups of sauce. I like to make the full batch and smother it on everything for days afterwards. Its’ that good!
In medium saucepan make the roux over medium low heat by sautéing the following ingredients:
½ cup Extra Virgin Coconut oil
1 carrot peeled and diced small
¼ cup minced yellow onions
When onions turn glossy, Add:
½ c. flour
Whisk together Roux until it thickens then gradually add 2 cups at time, allowing sauce to thicken slightly in between each addition:
6 cups Vegetable Stock
After all stock is added to sauce, stir in:
2 cups pureed or finely chopped fresh roasted green chiles (with all stems and peels removed) or 16oz frozen ‘Hatch’ chopped green chile defrosted
2t dried oregano
1t sea salt
Let sauce assimiliate on a simmer for 10 minutes. Then take off heat. Sauce is ready use.
It tastes great on enchiladas, tamales, burritos, or even as a salsa for chips to dip in. Enjoy!