Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Ingredients
- 6 ounces Hatch chile peppers, halved and seeded
- 3 tablespoons corn oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon salt
Directions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
Step 3
Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
Step 4
Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
Step 5
Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 149 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 8% |
Sodium981mg | 43% |
Total Carbohydrate11g | 4% |
Dietary Fiber2g | 6% |
Total Sugars4g | |
Protein3g | |
Vitamin C3mg | 17% |
Calcium20mg | 2% |
Iron1mg | 3% |
Potassium134mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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