Traditional-Style New Mexico Green Chile Sauce

Recipe by Miss Annie
READY IN: 35mins
YIELD: 2 cups


  • 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


  • 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.