This roasted poblano sauce is a tasty alternative to the more often used red enchilada sauce!
Course Salsa/Sauces
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 7Cups
Ingredients
6largeroasted poblanos
6cupschicken broth
Olive oil
1/2cuponiondiced
3clovesgarlicminced
2serranos or jalapenosminced
1teaspoongranulated garlic
1teaspoongranulated onion
1teaspoonvinegar powder or 1 tablespoon cider vinegar
1teaspooncumin seedscrushed
1teaspoonoreganocrushed
1/2teaspooncoriander
1/2teaspoonwhite pepper
1/3cupmasa harina
1/4cupwater
Salt to taste
Instructions
Directions
To the blender, add the roasted poblanos and 2 cups of chicken broth. Blend on high until smooth and set aside.
Add 2 tablespoons of olive oil to a deep skillet and heat to medium. Add the onions, garlic and serrano peppers. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the poblano sauce from blender and cook for 5 minutes.
Add the garlic powder, onion powder, vinegar, cumin, oregano, coriander, white pepper and remaining broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
In a bowl, whisk the 1/4 cup water into the masa harina until smooth. Whisk this mixture into the simmering poblano sauce. Stir well to combine and continue cooking for 10 minutes. Taste for salt and adjust seasonings to taste.
Notes
This is a great sauce base for preparing pozole verde or pork chile verde. I would just blend in a few cooked tomatillos to the mix!