RED CHILI SAUCE FOR POZOLE RECIPES

Name: Red Enchilada Sauce Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 ancho chiles (mild fruity dried chili pods); 4 pasilla chiles (mild fruity dried chili pods); 1 medium onion quartered; 2 plum tomatoes; 3 cloves garlic; 1/2 teaspoon Mexican oregano; 1/2 teaspoon marjoram; 2 tablespoons cooking oil; salt to taste

RED ENCHILADA SAUCE RECIPE [STEP-BY-STEP]

Red Enchilada Sauce Recipe [Step-by-Step] image

Recipe for an easy red enchilada sauce, also known as salsa roja or mole rojo, prepared with dried ancho and pasilla chiles. Use it as a base for Pozole too.

Provided by Douglas Cullen

Categories Salsa Sauce

Total Time 65 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 9

Ingredients

8 ancho chiles (mild fruity dried chili pods)
4 pasilla chiles (mild fruity dried chili pods)
1 medium onion quartered
2 plum tomatoes
3 cloves garlic
1/2 teaspoon Mexican oregano
1/2 teaspoon marjoram
2 tablespoons cooking oil
salt to taste

Steps:

Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
Allow chiles to cool and then remove stems, seeds, and veins.
Char the onion, tomatoes, and garlic in a hot pan.
Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
Bring to a boil and then reduce the heat to low.
Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
Add water little by little if necessary to blend. You may have to blend in two batches
Strain the mixture.
Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
Reduce the heat and simmer for 30 minutes until the sauce has thickened.
Add salt to taste.
Allow the sauce to sit for at least 2 hours so that the flavors meld.
Warm the sauce before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 113 kcal, CarbohydrateContent 17 g, ProteinContent 4 g, FatContent 4 g, SodiumContent 497 mg, SugarContent 5 g

EASY CHILI VERDE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Chili Verde Recipe: How to Make It - Taste of Home image

I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 10 minutes

Prep Time 10 minutes

Cook Time 05 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 7

Ingredients

1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
3 cans (10 ounces each) green enchilada sauce
1 cup salsa verde
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
Hot cooked rice
Sour cream, optional

Steps:

In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.

Nutrition Facts : Calories 287 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 729mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 27g protein.

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