Tuesday, July 5, 2011

Green Chile Sauce

Last night's sauce was red, and tonight's is green.  Here is the second of the two sauces that grace many New Mexican entrees.  If you don't feel like preparing an entree to go with the sauce, you can also use it for dipping tortilla chips.

  • 7 tomatillos (about 12 ounces)
  • 1 cup vegan chicken broth (prepared from Not Chick'n bouillon)
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup Roasted Anaheim Chiles
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 chopped garlic cloves
1. Discard the husks and stems from the tomatillos.  Cook the tomatillos in boiling water for 10 minutes, until tender - they will turn from a bright green to an almost-sage green as they cook, which is a fun transformation to watch.  Drain.

2. Combine the tomatillos in a blender with all the remaining ingredients, and process until smooth.

As with the New Mexican Red Chile Sauce I made last night, I prepared two batches of the green sauce tonight, in anticipation of upcoming recipes.  Stay tuned!

Nutrition Info:
12 servings (1/4 cup), Calories 18

Tasting Notes:
Definitely my favorite of the two sauces - now I know to order my enchiladas "green" if I'm ever in New Mexico.  The broth was an unexpected flavor, and gave the sauce a creamy, almost velvety texture.  Great green, fresh flavor from the tomatillo and cilantro.


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