This sauce is
essentially a gravy. We tend to serve this with shredded pork or as a condiment with
chicken or pork burritos.
Clearly, this recipe would taste much
better using fresh roasted peppers. On the other hand, it is a lot of
work to roast and peel the 1 1/2 to 2 pounds of fresh peppers needed to make the 2 cups of
processed peppers required for this recipe. The choice is yours. If you don't already know
how to roast and peel peppers, stick with the canned for now. Find out if you like this
before you turn it into a major production.
Makes about 1 quart of sauce.
| 20 oz |
chopped, canned green chiles |
1/2 |
medium onion |
| 3 c |
chicken or pork broth |
6 cloves |
minced garlic |
| 1 tbs |
ground cumin |
1 tbs |
dried cilantro |
| 2 tsp |
oregano |
1/2 tsp |
salt |
| 1/2 tsp |
ground jalapeno (to taste) |
2 tbs |
flour |
| 3 tbs |
vegetable oil |
|
|
1) Place canned peppers in a
sieve and rinse well. (No need to rinse roasted
freshly roasted peppers.)
2) Combine all ingredients except for the oil and flour in a large saucepan and
simmer for approximately 1/2 hour.
3) Combine the flour and oil in a separate pan to make a roux. Heat until the roux
begins to change color.
4) Add about 1/2 to 1 cup of the pepper mixture to the roux and blend until smooth.
5) Add the roux to the pepper mixture and stir until smooth.
6) Bring the mixture to the boil, and then simmer for about 1/2 hour.
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