Green Chile Sauce

I am posting this recipe as a special request from Facebook and sort of guest post from my husband who cooks most dinners around here.

I have a special love for the green chile sauce that they serve in the Southwest and I am usually really disappointed with the sauce I’ve ordered around here.   We played around with a few recipes, but this one is the best.   I could eat it like soup.

It  reminds me very much of the recipes I  have sampled when we’ve been exploring.   I like it best served over a breakfast burrito with lots of chorizo, eggs and some freshly diced red potatoes.     But really the possibilities are limitless.  It is not necessarily an easy recipe to make, but well worth the time.  I think the next time we make a batch, I will double it and freeze some.

Green Chile Sauce

Toss 3 Large poblano peppers in olive oil and roast them in the oven at 350 degrees until the skin is slightly charred and bubbling off.  Aprox. 30-40 minutes

Remove from oven and cover with foil.  The steam this creates helps to peel the skin off.  Set aside.

Dice a medium size onion.

Crush 3 cloves of garlic.

Saute the onions and garlic in  4 Tblsp of oil or butter with some salt and pepper until they are really soft.

Add 1/3 cup flour to the onions and garlic to make a roux.

Pour in 2 1/2 cups broth (garlic, chicken, vegetable) and bring the sauce to a boil so it thickens.

Reduce heat to a simmer.

Skin the peppers, seed and coarsely chop them.

Add to mixture in sauce pan with 2 tablespoons of cumin and a teaspoon of oregano.

Simmer for 25 minutes.

Blend until reasonably smooth.  We have a stick blender, but I will bet you could use a potato masher, too.