Hatch Green Chile Enchilada Sauce

Ingredient Weight
Roasted Hatch green chiles 5,448 g
Garlic 320 g
Yellow onion 2,884 g
Homemade chicken stock start with 5,768 g, then adjust as needed up to 7,691 g max
Fire-roasted Roma tomatoes 1,923 g
Ground cumin 40.1 g
Diamond Crystal kosher salt 160–192 g
Canola oil 224 g

Procedure

  1. Sauté the 2,884 g onions in 224 g oil until translucent.
  2. Add the 320 g garlic and cook about 1 minute.
  3. Add: Hatch chiles, roasted Roma tomatoes, chicken stock, cumin, Diamond Crystal kosher salt (start at the low end)
  4. Simmer 20–30 minutes.
  5. Run through the food mill.
  6. Adjust the consistency with additional stock up to about 7,691 g total.
  7. Taste with a pan of chicken enchiladas.
  8. Make any final seasoning adjustments.
  9. Refrigerate overnight, then reheat and pressure can the following day.