Traditional-Style New Mexico Green Chile Sauce

"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"."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Heather B. photo by Heather B.
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by T  A Kitchen photo by T  A Kitchen
Ready In:
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.

Questions & Replies

  1. 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?
  2. Only keeps for one day? Doesn't seem right.


  1. 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.
  2. 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 recipe #157068 on the side. Amazing. Thank you, thank you, thank you!
  3. Green Chile Recipe: is an authentic New Mexico green chile recipe and it is a 5 star recipe. Where does "Green Chile Chica" thinks the name H (yes, upper case h), Hatch, New Mexico is? I am from New Mexico and this recipe is authentic and delicious and Hatch Chile Festival is celebrated every year. Hatch, New Mexico is a lovely town. pbratcher
  4. It's hatch green chile not New Mexico pepper. I can't trust your authenticity on any recipe again.
  5. So tasty!! I suck at chopping and like a smooth consistency so I blend it after it cools a bit.


  1. Real, traditional New Mexico green chile sauce always has finely-chopped pork in it. Or, some use ground beef--but I think the pork tastes better. Otherwise, your recipe sounds about right. If you want the real deal, contact Brenda Alcon at Riverside Restaurant in Farmington, NM. Her recipe is fantastic.
  2. 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
  3. 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!
  4. I am sure that your tastebuds will dance for joy if you had 2-3 bay leaves in the sauce to simmer out. The only two Restaurants who have this taste that we knew of is Mary & Titos in Albuquerque and Benny's Drive-in in Los Lunas. Don't even know if they are still in business.



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