Vegetarian Green Chile Sauce Recipe

{Meatless Monday}  

Vegetarian Green Chile Sauce Recipe

It is a well known fact that in Colorado we love our green chile sauces and we smother everything in it! There are restaurants that go out of business here because they fail to put a green chile on their menu alongside the red chile.

{Ingredients}

• 3 Tablespoons of butter or margarine
• 3 Tablespoons of flour
• 3 Cloves of garlic
• 1 Tablespoon of extra virgin olive oil
• 6 Cups of chicken broth or bouillon mixed with water according to directions on the package. (You can use vegetable broth if you prefer, I prefer chicken) 
• 12-14 roasted and peeled green chile peppers (whatever heat you prefer) I would recommend that you don’t use the canned chile peppers because they do not taste the same. I buy the ones from the freezer section that are roasted and peeled already. I use half of the 13oz container of Autumn Roast Hot Green Chile.

 {Directions} 

• Melt the butter in a stockpot and add the flour, whisk together to make a roux
• Add the olive oil, garlic and green chiles

• Pour in the broth or water mixed with bouillon and bring to a boil, using a whisk to mix the roux in to the broth to avoid lumps from the flour. Boil for about 5 minutes until sauce begins to thicken a little bit. 

• Lower heat and simmer for 45 minutes

• Salt and pepper to taste

{Optional}

Tomatoes

Onion 

I used this chile over cheese enchiladas, you can find the recipe by clicking here