Chile Verde


  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chopped roasted Anaheim or New Mexico chile
  • 1 cup canned crushed tomatoes or 8 ounce tomatillos, boiled in water until soft, drained and chopped
  • 1 1/2 cups chicken stock
  • 1 teaspoon salt, to taste


  1. If using tomatillos, husk and clean them first.
  2. In a heavy saucepan, warm the oil over medium heat. Add onion and sauté until well softened, about 5 minutes.
  3. Stir in garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.
  4. Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still pourable.
  5. Serve warm with enchiladas or other dishes.

The sauce keeps under refrigeration for about 5 days and freezes well.