Servings: 6 1 1/2 lb mild green New Mexico chiles -roasted, peeled, seeded and -chopped to measure 2 cups 3/4 lb hot green New Mexico chiles -roasted, peeled, seeded and -chopped to measure 1 cup 4 c water 1/2 white onion -medium diced 2 ts dried Mexican oregano 6 cloves garlic -finely minced 1 1/2 ts kosher salt 2 Tb vegetable oil 3 Tb all-purpose flour From: Cafe Pasqual's Cookbook by Katherine Kagel - ISBN 0-8118-0293-0 Cafe Pasqual's is a popular restaurant in Santa Fe, NM. This is the sauce we use to dress omelots, huevos motulenos, huevos rancheros, enchiladas, and burritos. Called chile verde, it is the gravy of New Mexico. Gravies are the personal mark of a cook, so please feel free to make this recipe yours with your own additions or deletions. Green chiles are available fresh, frozen, canned, or dried. If using fresh chiles for this recipe, which are preferred, make a special effort to obtain New Mexico green chiles rather than use the milder, ubiquitous Anaheim variety. If New Mexico green chiles are unavailable, substitute fresh poblano chiles. Poblano chiles are shiny, dark green, and have more of a bell pepper shape than the longer, pointed New Mexico and Anaheim varieties. Fresh chiles need to be roasted, peeled, stemmed, seeded, and chopped before using. Frozen chiles have already been prepared in this manner. If using canned chiles, the least preferable choice, rinse them thoroughly before using. Canned and frozen chile products are specifically labeled by the processor as to whether the chiles are hot, medium-hot, or mild. If using dried green chiles, soak in hot water to cover for 45 minutes to rehydrate them, then drain, seed, and chop. Place all the ingredients, except the vegetable oil and flour, in a large saucepan over medium heat. Simmer, uncovered, until juice has thickened and is opaque, 20 to 30 minutes. Stir occasionally, taking care the the chiles do not burn or stick to the bottom of the pan. In a small bowl, whisk together the oil and flour until smooth and well blended, to form the base for a roux. Place in a saucepan over medium-high heat until hot and bubbling. Reduce the heat to low and whisk constantly until the roux is slightly brown and has a nutty flavor. Remove from the heat. Add 1/2 cup of the green chile mixture to the roux and whisk thoroughly until smooth. Add the toux to the remaining chile mixture and cook over low heat until the sauce thickens and the "flour taste" disappears, about 15 minutes. Adjust to taste with salt. Remove from the heat, let cool, cover and store in a nonreactive container in the refrigerator until needed. The sauce may be refrigerated for up to 4 days. Check it for sourness if held any longer. The sauce may be frozen for up to 2 months. To heat the sauce for serving, place it in a nonreactive pan over medium-low heat, stirring frequently to prevent scorching.
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