Chile Verde Sauce adds a kick to just about any soup or stew. By making a large batch, which can be frozen as cubes, you'll have a ready supply for winter cooking. Be sure to use rubber gloves when handling cooked peppers.
Serves: Enough for 6-8 soup or stew recipes.
Preparation Time: 3 hours, including simmering time.
1 T vegetable oil
2 lbs poblano chiles
4 cloves garlic
2 c water
Preheat oven to 450 degrees. Wash chiles. Brush two baking sheets with vegetable oil. Arrange peppers on baking sheets. Bake until skins start to bubble and turn brown. Remove from oven. Place chiles in large bowl, cover and let sit 15-20 minutes. Wearing rubber gloves, peel skins from peppers.
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