Simple New Mexican Green Chile Sauce, High Altitude

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 24
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop chile into 1/2-inch dice.
  • Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
  • Bring to a boil and simmer 30 minutes. You're done!
  • Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
  • Freeze extras (before thickening) for up to 1 year.
  • To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
  • Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
  • Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
  • Serve as described above.
  • Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.
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