Prep 30 mins
Cook 28 mins
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.
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chopped roasted mild green chilies (New Mexico or Anaheim; fresh or frozen)
- 2 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon ground coriander
- Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
- Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
- Add the chiles, then whisk in the stock and the seasonings.
- Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
- May keep refrigerated for up to 5 days; freezes well.
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.
It's Hatch Chile time in San Antonio too! Bought my case of roasted peppers yesterday and made your Sauce today -- I have "hot" peppers and the sauce is great - definitely not for the wimpy! It produced 6 half-pint jars which I am canning instead of freezing. Thanks for a great recipe.
Although this is a nice departure from what my family usually uses, I didn't like the chicken broth either. I appreciate the chile being the most prominent flavor in my green sauce. I would suggest you try real Hatch Chile as well. You can order online at http://hatchnmgreenchile.com