Basic Green Chili Sauce |
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About fifteen years ago, a friend of mine taught me to make a great green chili sauce that she used as a base for a cheesy dip with tortilla chips. Every year or so, I used to make a big pot of it for my friend Mary Jo so that she’d have a freezer full. Over the years, I’ve lost the original recipe, but have recently created my own – part from memory and part from my current tastes. The sauce can be used for a variety of dishes. You can use your imagination or one of my three recipes that are included at the end of the page.
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Makes
about 7 quarts (28 cups)
3
lbs. pork chops
Green Chili Sauce (to use over burritos, etc.) Mix about 1 T. cornstarch
with a small amount of cold water until well blended (no lumps.) Stir
into 2 cups hot basic chili sauce and stir until thickened. You may
want to adjust the amount of cornstarch, depending on how thick you
want your sauce. Cheesy Green Chili Chip Dip Mix about 2 T. cornstarch with a small amount of cold water until well blended (no lumps.) Stir into 2 cups hot basic chili sauce and stir until thickened. You may want to adjust the amount of cornstarch, depending on how thick you want your sauce. Add shredded Cheddar cheese to taste. Makes 2 cups sauce Green Chili Soup (my version of Tortilla Soup) Mix about 2 T. cornstarch with a small amount of cold water until well blended (no lumps.) Stir into 4 cups hot basic chili sauce and stir until slightly thickened. Serve in cups, topped with shredded Cheddar cheese and crumbled tortilla chips. Makes 4 cups soup
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