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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
- 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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