Enchilada Gravy Recipe

Name: Enchilada Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Olive Oil; 1 whole Large White Onion, Chopped; 4 cloves Garlic, Pressed And Coarsely Chopped; 1 whole Poblano Pepper, Seeded And Chopped; 2 whole Jalapeno Peppers (seeded And Chopped); 4 cups Chicken Broth (low Sodium Preferred); 1-1/2 pound Tomatillos, Husked And Quartered; 1/2 cups Fresh Cilantro Leaves; 14 ounces, weight Canned Diced Tomatoes, Drained Of Juice; 4 ounces, weight Canned Diced Green Chiles; 2 teaspoons Ground Cumin; 2 teaspoons Salt; 1/2 teaspoons Ground Black Pepper; 3 Tablespoons Honey

Servings: persons

2 teaspoons Olive Oil
1 whole Large White Onion, Chopped
4 cloves Garlic, Pressed And Coarsely Chopped
1 whole Poblano Pepper, Seeded And Chopped
2 whole Jalapeno Peppers (seeded And Chopped)
4 cups Chicken Broth (low Sodium Preferred)
1-1/2 pound Tomatillos, Husked And Quartered
1/2 cups Fresh Cilantro Leaves
14 ounces, weight Canned Diced Tomatoes, Drained Of Juice
4 ounces, weight Canned Diced Green Chiles
2 teaspoons Ground Cumin
2 teaspoons Salt
1/2 teaspoons Ground Black Pepper
3 Tablespoons Honey

1
In a large stockpot, heat olive oil over medium-high heat. Add chopped onion and garlic and saute until the start to become fragrant. Add poblano and jalapeno pepper pieces and saute for 2-3 mintues. Add all of the remaining ingredients. Bring to a boil, then reduce heat to medium. Cook uncovered for 20 minutes, stirring occasionally.
2
Use a slotted spoon to remove ingredients from broth mixture and place them into a large food processor (I only have a small food processor so I did this in three batches, adding each processed batch back to the pot, before removing more of the large ingredients). Puree until the consistency is thin. Return to pot and continue to heat the pureed mixture over medium heat for 20 more minutes, until sauce has thickened.
3
Store in a container in the refrigerator for 1 week, or in the freezer for 6 months.
4
Nutrition Info per 1/2 cup: 31 calories, 1 g fat, 1 g protein, 4.5 g carbohydrates, 1.5 g fiber

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons Olive Oil, 1 whole Large White Onion, Chopped, 4 cloves Garlic, Pressed And Coarsely Chopped, 1 whole Poblano Pepper, Seeded And Chopped, and more.

Yes, Enchilada Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Gravy

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