This recipe is from Sarah Gordan of Revolutioninthekitchen.com. It was so good the day I made it that I ate it straight from the bowl!  The next day, it was even better smothered over the scrambled tofu and black beans I ate for breakfast.  I definitely suggest that you make the full amount because you will want leftovers.  Thanks Sarah for sharing this delicious recipe!  ~ Kris

 

Here in the Southwest, everyone claims to have the best green chile sauce. Green Chile is taken very, very seriously around here. This

meatless version begins with a gluten free virgin coconut oil roux and uses fresh roasted green chiles. I am asked for this recipe constantly

whenever I serve it at my farmers market booth.  The recipe makes 8 cups but can easily be halved to make 4 cups.  I like to make the full batch and smother it on everything for days afterwards.  Its’ that good!  

Gluten free and Vegan

 

In medium saucepan make the roux over medium low heat

by sautéing the following ingredients:

 

• ½ cup Extra Virgin Coconut oil

 

• 1 carrot peeled and diced small

 

• ¼ cup minced yellow onions

 

When onions turn glossy, Add:

 

• ½ cup white rice flour

 

Whisk together Roux until it thickens, then gradually add ( 2 cups at a time) allowing sauce to thicken after each addition: 

 

• 6 cups Vegetable Stock or 6 cups water and 2 vegetable stock cubes

 

After all stock is added to sauce, stir in:

 

• 2 cups pureed or finely chopped fresh roasted green chiles (with all stems and peels removed) or 16 oz. frozen ‘Hatch’ chopped green chile, defrosted

 

• 2 tsp. dried oregano

 

• 1 tsp. sea salt

 

Let sauce assimiliate on a simmer for 10 minutes. Then take off heat.  The Sauce is ready to use.

It tastes great on enchiladas, tamales, burritos, or even as a salsa for chips to dip in.  

Enjoy!