Traditional-Style New Mexico Green Chile Sauce

Traditional-Style New Mexico Green Chile Sauce created by LimeandSpoon

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".

Ready In:
35mins
Yields:
Units:

ingredients

  • 1 tablespoon canola oil
  • 12 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons flour or 2 tablespoons whole wheat flour
  • 14 teaspoon ground cumin
  • salt and pepper, to taste
  • 1 12 cups pork stock or 1 1/2 cups chicken stock
  • 1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
  • 14 teaspoon dried oregano

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Miss Annie
Contributor
@Miss Annie
Contributor
"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"."
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  1. Heather B.
    Traditional-Style New Mexico Green Chile Sauce Created by Heather B.
    Replies 1
  2. Topfan G.
    Oh My WOW. I had some trouble peeling the peppers but didn't affect the flavor. This is seriously one of my instant favorites now.
    Replies 1
  3. Bryan B.
    I have made this a couple of times. It tastes great. In the past I have frozen this in baggies. Has anyone tried canning or another storage method?
    Replies 3
  4. Chris M.
    I used vegetable stock. It came out perfect! Never ever ever use canned chile, very bad idea. Only use fresh or frozen hatch Green Chile
    Reply
  5. LimeandSpoon
    This tasted good but I think I would personally cut the flour in half next time so its a little bit thinner. Great flavour otherwise!
    Replies 1
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