5 C. Chevy’s Chicken Stock

1 lb. Tomatoes, quartered

12 oz. White Onions, quartered

6 cloves Garlic, peeled

6 oz. dried New Mexico Chiles, stemmed and seeded

1 T. Butter, room temperature

1 tsp. Salt

 

In stockpot over high heat, bring stock, tomatoes, onions and garlic to a boil.  Cook for 15 minutes.  Stir in dried chiles, making sure they are immersed.  Remove pan from heat and sock chiles for 15 minutes.  When mixture is cool, transfer to blender or food processor and process until liquefied.  Strain through a fine mesh sieve, pressing on the residue with back of spoon to extract all the chile flavor.  In large saucepan, reheat sauce and stir in butter until melted and incorporated.  Stir in salt and serve.   If preparing in advance, leave out butter until you are ready to use the sauce.

 

From Chevy’s Tex Mex Cookbook

 

 

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