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Simple New Mexican Green Chile Sauce, High Altitude

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.9996
Energy (kCal)256.02
Carbohydrates (g)57.8406
Total fats (g)2.0328
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop chile into 1/2-inch dice. | 2. Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon. | 3. Bring to a boil and simmer 30 minutes. You're done! | 4. Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese. | 5. Freeze extras (before thickening) for up to 1 year. | 6. To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter. | 7. Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently. | 8. Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes. | 9. Serve as described above. | 10. Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chili pepper 4 cups roasted peeled 240.0 56.76 12.0 1.2
    water 3 cups 0.0 0.0 0.0 0.0
    chicken bouillon 1 tablespoon 16.02 1.0806 0.9996 0.8328
    flour 1 -6 tablespoon 0.0 0.0 0.0 0.0
    butter 1 -6 tablespoon 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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