Ingredients (use vegan versions):
- a good vegetable stock
- roasted, peeled green chile
- olive or vegetable oil
- flour
- onion
- garlic
- salt to taste
- small amount of lemon juice
Directions:
I've been trying to work out a good, vegetarian New Mexico green chile
sauce for a while now. What I've got isn't so much a recipe as a vague
procedure, but here goes:
You need a good vegetable stock. I typically use onion, carrot,
turnip, celery, and cilantro.
You also need roasted, peeled green chile. I prefer a mixture of the
standard New Mexico/Anaheim chiles (the long, thin ones) and chiles
poblanos (a shorter, thicker, darker green chile). The poblanos spice
things up a bit.
The chiles are prepared by washing them, then placing them under a
broiler until their skins are charred (you'll need to turn them several
times), then wrapping the hot chiles in a dishtowel to steam. After 15
minutes or so, the chiles are relatively easy to peel and seed.
To actually make the sauce, I make a roux using olive or vegetable oil
and flour. The roux should be cooked until it is a light caramel
color. I then add onion and garlic and saute them until they are
soft. Next I add green chile, vegetable stock, and salt to taste, and
cook until the sauce has thickened. At the end I usually add a small
amount of lemon juice to bring out the flavor of the chile.
Oregano, cumin, and/or cilantro can also be added.
Serves:
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