Homemade Green Enchilada Sauce
Ingredients
- 2 tablespoons oil
- ½ cup finely chopped onion
- 1 to 2 cloves of garlic, finely minced
- 3 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken or vegetable broth
- 1 cup Anaheim, poblano, or Hatch chiles, roasted, peeled and finely chopped (see note to use canned chiles)
- 1 medium jalapeño, finely diced (optional)
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
Instructions
- In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover.
- Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
- Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
- Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
- Add the chile peppers, jalapeños (if using), salt, cumin, black pepper, oregano and bring to a boil.
- Reduce the heat to low and simmer for 30 minutes, stirring occasionally until the sauce is silky and thickened and coats a spoon while still dripping off. Add additional broth to thin, if needed.
- Taste, and add additional salt, if needed.
- The sauce can be processed in a blender for a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen for 1 to 2 months in a well-sealed container.
Notes
Canned Chiles: in place of fresh, roasted chiles, 1 cup of canned green chiles can be used (this will obviously change the overall flavor of the sauce - fresh chiles are preferred, but canned chiles can be used in a pinch). Rinse and drain the canned chiles prior to use as they often have salt added.
To Roast the Chiles: place the chiles on top of a low flame on a gas stovetop and rotate until they are blackened all over. Alternately, the chiles can be broiled in the oven until the skins are bubbled and blackened. Place the blackened chiles in a dish and cover with plastic wrap or place in a ziploc bag and seal. This helps loosen the skins. Let the peppers cool. Remove the skins and proceed with the recipe.