1/6 Photos of Traditional-Style New Mexico Green Chile Sauce
Miss Annie's Note:
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".
My Private Note
Units: US | Metric
- 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
- 1In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- 2Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- 3Stir in the stock and simmer until thick and smooth.
- 4Stir in the chiles and oregano.
- 5At this point you may cool, and store in refrigerator, covered, for up to one day.
- 6To serve, heat thoroughly.
Browse Our Top Savory Sauces Recipes
Nutritional Facts for Traditional-Style New Mexico Green Chile Sauce
Serving Size: 1 (267 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 142.1
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 7.9 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 2.1 g
- Sugars 5.5 g
- Protein 3.0 g
The following items or measurements are not included: