VERDE SAUCE

Verde or Green Sauce is a very versatile sauce.  It can be used in chicken chili, on and in tamales, enchiladas, tacos, you name it.  I have had this recipe for years and years.  My kids were babies when I started making this and now my oldest is 31!  

You can heat this sauce up by leaving the seeds and ribs in the chili peppers, or less hot by removing them.  If you remove them you keep all of the flavor without the heat.  I know that I cannot eat stuff as hot as I used to as I age.

I always make heart shaped chicken empanadas for Valentine’s Day. I started doing it for my girls, and then they flew the coop.  I still do heart shaped empanadas for Valentine’s day.

I love green sauce on tamales, tacos and in my chicken empanadas. Red sauce can cause me some stomach issues as I get older.  Green sauce it is.  You can heat this up or dial the heat down to your tastes.  It is a fantastic sauce.

INGREDIENTS

1 Small White Onion

3 Cloves Garlic, minced

2 Tablespoons Flour

¼ teaspoon Cumin

¼ teaspoon Black Pepper

¼ teaspoon Oregano

½ teaspoon Salt

1 ½ Cups Chicken Broth

4 oz. Can Green Chilis, chopped

1 or 2 Jalapenos, ribs and seeds removed if you don’t want this fire hot

3 Tomatillos

2 Poblano Peppers 

2 Tablespoons Olive Oil

DIRECTIONS

1. Heat olive oil in a medium sized pot. Once heated add the onions and garlic.  Cook these until the onion is soft.

2. Stir in flour, cumin, black pepper, oregano and salt. Stir until this cooks to a nice light brown. 

3. Remove from heat and add the chicken broth.  Stir until all lumps are gone and you have a smooth mixture.

4. Add back to heat, and add the remaining ingredients. Bring this to a boil, stirring occasionally. Once it boils, turn the heat down, and simmer for 30 minutes. 

5. Once this is cooked, I blend it to a smooth consistency.  Then I store it in a canning jar in the fridge if I am going to use it within the week, and if not, then I freeze it until I need it.