Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
- 1 tablespoon canola oil
- 1⁄2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons flour or 2 tablespoons whole wheat flour
- 1⁄4 teaspoon ground cumin
- salt and pepper, to taste
- 1 1⁄2 cups pork stock or 1 1⁄2 cups chicken stock
- 1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
- 1⁄4 teaspoon dried oregano
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
After unsuccessfully trying to find fresh New Mexico green chiles, I had to opt for canned. Let me just say, I can't image what this would have tasted like with fresh chiles because even with canned it was DELICIOUS!! I used a 10 ounce can of green chiles and that equated almost perfectly to the cup that's called for. When I got to the "thickening part" I simmered it for about 10 minutes and it thickened into the most perfect texture, just the right consistency you want a green chile sauce to be. Served it on burritos (the way I make burritos fun and a bit special: lightly oil a baking dish, roll up tortillas filled with beans and place seam side down, cover with foil and bake 30 minutes at 350 F - makes the ordinary extraordinary!) with Cilantro Lime Rice on the side. Amazing. Thank you, thank you, thank you!
This has become a favorite this summer with us. Very versatile...with eggs for breakfast, burritos for supper and even over fries. Burritos: Brown and season 1 lb hamburger, drain. Spread 8 flour tortillas with canned refried beans, spread some of the green chile, hamburger, diced onion and cheddar/jack cheese. Roll and place in a 13x9 baking pan. Top with the remainder of the green chile. Cover with foil and bake at 350 for 20-30 minutes till hot. Remove foil, add additional cheese and bake for a few more minutes till cheese is melted.
Delicious, smooth sauce. Better than the canned version I usually buy. I used it for chicken enchiladas. Easy to make.