Hatch chiles can be hard to come by here in Indiana. And when they are here, I grab a big batch of them. I love roasting them. They are great in lots of lots of dishes, and specially in green enchilada sauce. The flavor the chiles add is amazing. This is not an ordinary enchilada sauce. It’s fantastic!
If you are unable to find and roast Hatch chiles, roasted green chiles from a can are a fine substitute in this green enchilada sauce. You may want to drain the chiles first if they come in a lot of liquid.
As far as the amount of cumin in this recipe goes, I’d say use your own tastes as a guide. I rather like cumin, but Anita does not so I cut back on it quite a bit. The sauce was still fantastic.
Green Enchilada Sauce
- 2 pounds Hatch Chiles roasted, stems, skin, membranes and seeds removed, chopped
- 2 tablespoons olive oil
- 2 onions chopped
- 2 jalapeños stems, membranes and seeds removed, chopped
- 1 head garlic cloves peeled, chopped
- 1 tablespoon ground cumin I used 1/2 tablespoon
- 3 cups water
- Kosher salt and freshly ground black pepper
- Heat the oil in the large saucepan over medium heat.
- Add the onion and jalapeno and cook until just starting to soften.
- Add the garlic and cook another 2 minutes, stirring.
- Add the chiles, cumin and water. Stir and let simmer 10 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let cool slightly.
- Working in batches, blend the mixture in a blender or food processor until the desired texture is achieved.
- Store in the fridge for 2-3 days or freeze for later use.