Basic Green Chili Sauce

 

 

     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.

 

 

     Makes about 7 quarts (28 cups) 

 

    3 lbs. pork chops
1/3 cup olive oil
2 large onions, chopped
6 garlic cloves, minced
1 27oz can whole green chilies, chopped
1 28oz can whole, peeled tomatoes, torn into small pieces
1-2 small cans chopped jalapeño chilies (I use two, but I like it spicy)
1 T. salt
1 t. pepper
1 t. oregano
2 T. chicken bullion granules


1. Put the pork chops in a large stew pot and fill with water. Bring to a boil and then reduce heat to medium low. Simmer until pork chops are well cooked. Skim foam off as it accumulates on the surface.
2. Remove pork chops and set aside to cool.
3. Add remaining ingredients to the pork broth, including the juice from the green chili cans and the sauce from the tomatoes.
4. Chop the meat from the pork chops into fine shreds and throw it back in the pot.
5. Cook on medium-low heat for an hour or more (until the flavors have blended well.)
6. Cool and package in freezer bags
           or
    Use for one of the following recipes:

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.

     Makes 2 cups 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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