I mean it’s like
drinking eating heaven. It’s what life is lived for.
It’s chiles to swim in.
Yes, I do get a bit carried away.
But this stuff is so good.
And so very easy to make.
If you can make a general roux-type gravy, then you have nothing to fear. Read on.
- 3 Hatch chiles, charred, peeled and seeded (substitute Anaheim or Poblano)
- 3 tbsp butter
- 3 tbsp flour
- 3 tbsp finely minced onion
- 1 lg clove of garlic, microplaned
- salt and pepper
- 3 c either beef or chicken stock
- Place the chiles in a food processor and pulse. You don’t want to puree them, just chop them up nicely. You can do this by hand if you wish. I like the food processor method because you get some of the juices out and they go in the gravy. Get it?
- Melt the butter in a large skillet.
- Add the onion and garlic and stir while sauteing until translucent.
- Stir in the flour and cook for a couple of minutes until the flour is no longer raw.
- Add the stock you have chosen to use. Use chicken if you are using the gravy with chicken or fowl, beef if using beef. Pork you can decide as you wish.
- Whisk until it comes to a boil and thickens.
- Salt and pepper to taste.
- Add the chiles and any juices. Stir in and let it simmer for five minutes or so.
- I usually make this earlier in the day, cover it, and let it set until dinner. The flavors get a great chance to blend this way.
NOTES: This stuff goes so well with chicken or steak fingers, meatloaf, pork chops, you can use it for almost anything. If you want to go more Mexican, add some cumin and oregano.
SOURCE: Sherry Peyton