Wednesday, March 31, 2010

Nancy's Green Chili Sauce

So our good friend Nancy came and showed us how to make her Green Chili Sauce (that I thought would be really good with my Chicken Enchiladas)last night. It was just as good as I remembered! Although if used as an enchilada sauce I would probably leave the meat out of it. Here's the recipe:

Nancy's Green Chili Sauce

1 1/2-2 lbs pork (whatever you have on hand), cubed
Meat tenderizer
Salt & Pepper to taste
2 Tablespoons oil
1 lb ground beef

Sprinkle meat tenderizer on pork and let sit for a couple of minutes. Heat oil in large frying pan and then add the pork, salt and pepper and cook until the pork is done. In a separate frying pan cook the ground beef until no longer pink. (set ground beef aside until needed)

3 Tablespoons flour
3 Tablespoons oil

When pork is ready, move it to the side of the frying pan and then make a roux using the flour and oil. While stirring let the roux toast (it will turn a kind of light mustard color).

5 cups water
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon salt
1/4-1/2 cup roasted green chilies (use Anaheim peppers and I am told that Walmart will roast them for you for free at the deli counter. Then just remove the skins and then coarsely chop the peppers. Freeze any leftovers for future use!)
1 tomato, diced

Add the ground beef to the pork and combine with the roux. Then pour in the water, garlic powder, cumin, salt, green chilies and tomato, then stir to combine. Sauce will thicken as it heats up. If the sauce is too thick just add a little more water.

We had it with sopapillas stuffed with fried potatoes and then drenched in the green chili sauce!! But there are a ton of other things you could use it for! This one is a must try...you'll LOVE it!!
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