One of my all-time favorite recipes is Slow-Cooker Chicken Posole. However, I always have a hard time finding the green enchilada sauce! Rather than continuing to get frustrated, I decided to take a shot at making my own. I am happy to report that the outcome is outstanding! I hope you enjoy it as much as I do!
2 tablespoons olive oil
1/2 cup finely chopped yellow onion
2 garlic cloves, finely minced
3 tablespoons flour
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 cups low-sodium chicken broth
1 cup canned diced green chiles*
1/4 teaspoon dried oregano
1/2 teaspoon sea salt
*green chilies usually come in small 4oz cans. I used 2 for this recipe.
This recipe makes 18oz of sauce.
1. In a medium saucepan, heat the olive oil over medium heat until hot. Add the onion and garlic. Cook for 5-6 minutes, stirring a few times to make sure the garlic and onions aren’t sticking (adjust the heat if they are).
Cook until the onions are soft but not browned.
2. Stir in the flour and cook for 2-3 minutes, stirring constantly. It’s ok if the flour clumps around the onions, just keep stirring to let the flour get golden.
3. Slowly add the broth, whisking quickly and constantly to smooth out any lumps.
4. Add the remaining ingredients and bring to a boil.
Reduce the heat to low and simmer for 30 minutes (uncovered), stirring occasionally.
The sauce should be thickened – able to coat a spoon but still drip off. Add more broth to thin out if needed.
Add additional salt to taste, if needed.
The sauce can be processed in a blender if you prefer a smoother consistency.
It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen for up to a month or two if sealed well.