This roasted poblano sauce is a tasty alternative to the more often used red enchilada sauce!
Prep Time 25minutes
Cook Time 50minutes
Total Time 1hour15minutes
2serranos or jalapenosminced
1teaspoonvinegar powder or 1 tablespoon cider vinegar
Salt to taste
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.
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!