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.
- 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
Directions See How It's Made
- 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.