hatch_chile_green_enchilada_sauce
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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 | 7,691 g maximum (start with 5,768 g, then adjust as needed) |
| Fire-roasted Roma tomatoes | 1,923 g |
| Ground cumin | 40.1 g |
| Diamond Crystal kosher salt | 160–192 g |
| *or* Morton kosher salt | 112–128 g |
| Canola oil | 224 g |
Procedure
- Sauté the 2,884 g onions in 224 g oil until translucent.
- Add the 320 g garlic and cook about 1 minute.
- Add:
- 5,448 g Hatch chiles
- 1,923 g roasted Roma tomatoes
- 5,768 g chicken stock
- 40.1 g cumin
- 160 g Diamond Crystal kosher salt (start at the low end)
- Simmer 20–30 minutes.
- Run through the food mill.
- Adjust the consistency with additional stock up to about 7,691 g total.
- Taste with a pan of chicken enchiladas.
- Make any final seasoning adjustments.
- Refrigerate overnight, then reheat and pressure can the following day.
hatch_chile_green_enchilada_sauce.1784146314.txt.gz · Last modified: 2026/07/15 16:11 by jforbes