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green chilies pork cooking oil garlic white onions chicken broth flour salt chili powder ground cumin cilantro
Viewed: 93 - Published at: 2 years agoIngredients
- 2 lbs green chilies, roasted, peeled and chopped (hot or mild, fresh, frozen or canned)
- 1 lb cooked pork (optional, but you'll wish you had) or 1 lb cooked chicken (optional, but you'll wish you had)
- 2 tablespoons cooking oil
- 4 minced garlic cloves
- 2 large white onions, chopped
- 3 tomatillos, chopped
- 2 (15 1/2 ounce) cans low-sodium low-fat chicken broth (or your favorite)
- 12 cup all-purpose flour
- 1 teaspoon salt
- 12 teaspoon chili powder
- 14 teaspoon ground cumin
- 14 teaspoon dried cilantro
Method
- In a large and deep pan or skillet add oil, onion, garlic and tomatillos.
- Lightly brown or cook until onions start to soften.
- Add flour while stirring constantly till blended or you could make a roux and stir into the pan.
- Add all remaining ingredients and stir well.
- Cover and simmer for 40 minutes.
- Season to taste.
- If you want it hotter simply add some cayenne pepper or habanero pepper.
- For additional flavor try grilling your meat with some wood chips first.
- This sauce can be substituted wherever you would use tomato based salsa.
- I plan to add some recipes that make good use of this salsa.
- Try it on eggs, top your nachos, smother burritos, smother a grilled rib-eye steak etc --.
- Freezes well.
- Separate into serving, thaw, heat and eat.
- This size batch last my wife and I 4 months.
- Tip: The easiest way to prepare this is to buy canned green chilies.
- I use 6 - 7 ounce cans undrained.
