Green Enchilada Sauce

Recipe from Ron Salisbury

Adapted by Kevin McKenna and Alexa Weibel

Published Jan. 4, 2023

Green Enchilada Sauce
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
5(127)
Comments
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Chile sauces at El Cholo in Los Angeles have changed over its century of operation, as American palates have become more used to “spicier, more flavorful” foods, said Ron Salisbury, the owner, whose grandparents started the restaurant. “So without endangering too much, we added a little more chile." He added, “I felt I was tampering with something sacred.” One of his kitchen jobs as a teenager included seeding chiles, a step that keeps the sauce from becoming too hot and bitter. This sauce, adapted from “A Taste of History: With Authentic El Cholo Recipes” by Ron Salisbury (2020), was created for El Cholo’s Sonora-Style Enchiladas, but can be used for any enchilada recipe. —Kevin McKenna, Alexa Weibel

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Ingredients

Yield:About 3 cups
  • 2½cups chicken stock
  • ½pound tomatillos, husked, washed and halved
  • 1small onion, chopped
  • 2small green bell peppers, stemmed, seeded and chopped
  • 1poblano chile, stemmed, seeded and chopped
  • 1 to 2jalapeños, stemmed, halved and seeded
  • 1bunch spinach (about 6 ounces)
  • 1tablespoon vegetable oil
  • ½teaspoon ground white pepper
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

89 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 502 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan, bring the chicken stock to a boil over high. Add the tomatillos, onion, bell peppers, poblano, jalapeño and spinach, stirring in the spinach one handful at a time until wilted. Bring to a boil and cook over high heat for 15 minutes.

  2. Step 2

    Transfer to a blender and purée until smooth.

  3. Step 3

    Heat the oil in a saucepan over medium-high heat. Add the purée and white pepper; season generously with salt. Cook for 5 minutes. Taste and add more salt, if needed. The sauce will keep, refrigerated, for up to one week.

Ratings

5 out of 5
127 user ratings
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Comments

Julie Bare

Yes, I make both red and green- and freeze in glass Mason (or Ball) brand jars with tight lids. Let sauce cool to lukewarm/room temp and leave a bit of space for expansion of swuce as it freezes, No formal ‘canning’ process needed.

Liza

A food mill is useful to get rid of any lingering seeds and chile skins, something I learned from Susana Trilling / Seasons of My Heart in Oaxaca. This sauce is very similar to hers except she toasts the chiles, onion, and garlic first. But if I were in a restaurant and had to make gallons maybe I wouldn't toast them either. Tasty sauce.

Shanster

I usually roast and peel my peppers before making enchilada sauce. After trying this sauce I won't bother with that anymore. It was quick and delicious. I followed the recipe exactly other than adding a couple of cloves of peeled garlic. This will be my go-to green sauce for enchiladas and chilaquiles from now on!

pamela bridges

substitute the spinach with 2 bunches of cilantro ( stalks included) substitute the chicken broth with a heaping tablespoon chicken concentrate broth ( comes in a jar, very rich and delish)

Margaret

Outstanding! Versatile, too. Love this as a topping for rice or added to salad for an extra kick. Only modifications I made were to (1) roast/broil veg before simmering w spinach, and (2) subbed assorted peppers for poblano because I didn't have one on hand. This is well worth the effort and will go into regular rotation.

Eva

Delicious. Even picky kids loved it, ate it in spoonfuls. Added a couple garlic cloves.

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Credits

Adapted from “A Taste of History: With Authentic El Cholo Recipes” by Ron Salisbury (2020)

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