Homemade Green Enchilada Sauce
"Sadly, I cannot find fresh Anaheim or poblano chiles where I live (a travesty, I know) so I've only made this sauce with canned chiles. The canned variety usually have added sodium so that's why I rinse them prior to using. I can only imagine how fresh and delicious this will taste with roasted fresh chiles. To roast them, the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened)...."
INGREDIENTS
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2 tablespoons oil
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1/2 cup finely chopped onion
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1-2 garlic cloves, finely minced
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3 tablespoons flour
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1/4 teaspoon cumin
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1/4 teaspoon black pepper
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1 1/2 cups low-sodium chicken or vegetable broth
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1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
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1/4 teaspoon dried oregano
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1/2 teaspoon salt
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1 medium jalapeno, finely diced (optional)
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