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Enchilada Verde Sauce
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Green Chili Sauce

William Bohannon

  • 3 tbsp (45 ml) peanut oil
  • 1 medium yellow onion
  • 1 tbsp (15 ml) minced garlic
  • 12 tomatillos husked and pureed
  • 3 tbsp (45 ml) flour
  • 1/2 tsp (2 ml) fresh black pepper
  • 1/2 tsp (2 ml) ground cumin
  • 2-1/2 cups (600 ml) chicken Stock or pork broth
  • 12 green chilies minced (roasted and seeded or use 1 small can)
  • 3 minced jalapenos roasted and seeded
  • 1/2 tsp (2 ml) dried oregano leaf
  • Pinch of ground cinnamon
  • Pinch of ground cayenne
  • Salt
  • Saute/sweat the onion and garlic for 4 min on med high heat in the oil.
  • Add tomatillo and simmer for 5 min.
  • Add flour, cumin, cinnamon, cayenne and mix thoroughly and cook fo 5 min.
  • Add black pepper and stock, whisk to incorporate.
  • Add green chilis and jalepenos.
  • Add salt and simmer for 25 min.
  • Serve over pork enchiladas or carnitas.

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