Hatch Green Chile Sauce

READY IN: 58mins
Recipe by Sue Lau

This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.

Top Review by lunasea1039

I use this recipe every time I get a batch of green chiles (used to live in NM). My friend was just out there and hooked me up with six pounds. I made this recipe and as always, it's perfect! (just had it over scrambled eggs) The only thing I changed out is vegetable broth instead of chicken broth. I think the chiles do better without the distraction of the chicken flavor.

Ingredients Nutrition

Directions

  1. Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
  2. Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
  3. Add the chiles, then whisk in the stock and the seasonings.
  4. Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
  5. May keep refrigerated for up to 5 days; freezes well.

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