Chile Colorado Sauce

This is adapted from the recipe on the Roasted Root.  I wasn't overwhelmed by the sauce when I made it initially, but the family loved it.  I added more chiles before offering it again and it was a hit among all.  (I've increased the chiles in this recipe below).  It is convenient to keep the extra sauce in the fridge for a week or so and have a meal that is easy make.  The first time I simmered it with Costco Thin Sliced Beef Round.  The second time I crock pot'd with cubed pork butt that had been seared.  Yummm. Serve with cotija, onions, beans, and mexican rice.  I tried it as a filling for an enchilada casserole; won't do that again.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: about 2 quarts

Ingredients

• 3 tablespoons grapeseed or olive oil
• 2-3 large white onions, sliced
• 8 cloves garlic, minced
• 6 large tomatillos, peeled, washed, and chopped
• 9 -12 mild dried chiles, toasted, and soaked
• 1 14-ounce can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 cups chicken broth*
• .75 ounces dark chocolate (3 to 4 squares), chopped
• 1 teaspoon sea salt, to taste

Instructions

1. Bring a kettle of water to a boil. Take the seeds and stems off and toast the chiles for a couple of minutes, until they become aromatic.  Add the dried chiles to a large mixing bowl and cover them with hot water. Allow chiles to soak 2 to 3 minutes, until re-hydrated. 
2. In a large skillet, heat the oil to medium. Add the onions and saute, stirring occasionally until translucent, about 10 to 12 minutes.
3. Add the tomatillos and garlic and saute another 5 minutes.
4. Add the re-hydrated chiles, diced tomatoes, tomato paste, broth, and chocolate. Bring mixture to a full boil, then reduce the heat to a simmer. Cover the skillet and allow mixture to cook 45 minutes to 1 hour.
5. Add the contents from the skillet to a blender and blend until completely smooth. Be sure to keep the lid of the blender slightly cracked to allow steam to escape.
6. Taste the sauce for flavor and add sea salt to taste.
7. If you aren’t using the sauce immediately for a recipe, store it in a large seal-able glass jar in the refrigerator for up to 3 weeks. You can also freeze the sauce.

http://www.theroastedroot.net/homemade-chile-colorado-sauce/