Prep 20 mins
Cook 0 mins
spicy traditional sauce straight from the Land of Enchantment. I found this recipe online a few years ago and I use it often.
- 14.79 ml shortening
- 118.29 ml chopped onion
- 29.58 ml flour
- 236.59 ml chopped green chili, to taste
- 236.59 ml chicken broth or 473.18 ml tomatoes, with liquid
- 1.23 ml garlic powder or 1-2 garlic clove
- 3.69 ml salt
- Heat shortening in medium-sized skillet on medium heat.
- Saute the onions in shortening.
- Add flour and cook for 1 minute.
- Add all remaining ingredients and simmer for 20 minutes.
I substituted wild pig meat from a hog I harvested out of Healdsburg, Calif, in this recipe, and it was fantastic!
What a wonderful basic sauce. It was a little "loose" feeling when I first combined it, but I simmered for about 15 minutes and watched it tighten up to be just like the stuff I'm used to eating in resteraunts. I used olive oil instead of shortening, and it was fine. I made it with homemade chicken stock. I used real garlic and cooked it with the onions. So far I've used this to make enchiladas (yum - much better than a can of green enchilada sauce), and I have plans to make some green eggs and ham with the remaining sauce. :) Very flexible sauce for making anything taste like it came from New Mexico. Thank you so much for sharing!