Hatch Green Chile Sauce

Submitted by PalatablePastime

"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."

 

• Ready In: 58mins
• Ingredients: 8
• Yields: 4 cups

ingredients

• 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

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.

Reviews

[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.

 

[Sue Masters]

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.

 

[Preston.Mitchell]

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