Colorado Green Chili Sauce
Makes 6 cups
1 tablespoon vegetable oil
1 small onion, finely chopped (1 cup)
2 large cloves garlic, minced
2 (10 ounce) cans diced tomatoes with green chiles (see Olde Bill’s Comments)
4 (4 ounce) cans mild diced green chilies
1 (2.75 ounce) package Olde Westport Chili Verde Mix® (½ cup from 22 ounce package)
1 (14½ ounce) can 99% fat-free chicken broth
1 tablespoon lime juice
Heat oil in a 3 quart saucepan, add onion, cook until tender. Add tomatoes, green chiles and Olde Westport Chili Verde Mix®, stir until blended. Stir in chicken broth and lime juice. Bring to a gentle boil over medium-high heat, stirring often. Lower heat, cover, simmer 20 minutes, stirring occasionally.
Note: Some green chiles tend to be on the bitter side. Should that happen in this recipe, add 1 to 2 teaspoons sugar. Taste after each addition of sugar, your green chile should not be sweet.
Olde Bill’s Comments: Pulse tomatoes (optional) in a blender before adding to saucepan for a smoother looking sauce. Keep the finished sauce refrigerated in a sealed container and use a little over burritos, rice, grilled chicken, egg omelets or pork chops.