I have to be honest with you and disclose that Kevin’s Famous Green Chile Sauce isn’t actually famous yet. Give it some time though. All it takes is a church potluck, dinner guests, or a picture on Facebook. Soon he’ll need to wear dark glasses when we go out.
Vegetarians Rejoice!
We used to think that the only way to enjoy “vegetarian” green chile sauce was to pick out the chunks of pork served atop our chiles rellenos at Mexican restaurants. Thanks to Kevin, restaurants are now a thing of the past.
With last year’s crop of green chiles, he started making crispy chiles rellenos at home. I’ll share the recipe sometime, but I must warn you that it is not a health food.
This year our anaheim plants are doing even better, so Kevin got busy and created this vegetarian green chile sauce. I have some, shall we say, greedy tendencies, so I insisted we buy two bushels of roasted green chiles so that we could stockpile this delicious sauce.
We may need a second freezer.
(As a side note, a bushel of freshly roasted chiles fills our tiny little car with the most tantalizing aroma for the 20 minute ride home. It’s like a dream.)
The good news for you is that with our freezer bursting at the seams, there will be a number of green chile recipes popping up this winter. Think grilled cheese sandwiches, plant-based “queso” and maybe even tamales (if we get snowed in and have absolutely nothing else to do).
This sauce is makes the most incredible smothered burritos. Saturday evening we enjoyed a bubbly pan of chile-drenched burritos with homemade refried beans. Although it is still a higher-sodium meal, the salt is more within your control since the beans and chile sauce are homemade.
Come October/November we will be enjoying a white bean chilli using this sauce as a base. And you better believe it is going to be incredible.
| Servings |
Gallon
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- 3 Medium Onions, chopped
- 1 Cup Garlic cloves, minced
- 4 Cups Green chiles, roasted, peeled, and chopped
- 1/2 Cup Canola oil
- 12 Cups Diced roma tomatoes
- 4 Cups Chicken or vegetable broth We use McKay's Chicken Seasoning
- 1 Teaspoon Salt
- 1 Teaspoon Cumin
- 1/4 Cup Cornstarch
Ingredients
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- In a large stockpot saute onions, garlic, and peppers in canola oil for 5-10 minutes or until onions are softened.
- Stir in remaining ingredients (except cornstarch) and simmer for 20-30 minutes. Taste and adjust seasoning if needed.
- In a small bowl, mix cornstarch with enough water to form a slurry. Pour into chile and stir well to prevent lumps from forming.
- Use immediately or cool and refrigerate.