Believe it or not, most people don’t have their own New Mexico green chile recipe. Maybe it’s just a little more intimidating to make then red chile, but nevertheless, it’s really not too hard to achieve once you have the basic concept of it. From there, you can do your own thing, and make it your own. If you haven’t already become the green chile master in your home, then you should use this recipe to get you started.
Ingredients Basic New Mexico Green Chile Sauce Recipe
- 2 tablespoons Vegetable oil or olive oil (up to a 1/4 cup)
- 1/2 small Onion; diced
- 1/4 cup minced garlic
- 2 tablespoon Flour
- 1/4 teaspoon Ground cumin
- 1/4 teaspoon Black pepper
- 1-1/2 cup Chicken or pork broth
- 1 c Roasted; peeled and seeded Hatch or other New Mexico Green Chile
- 1/4 teaspoon Oregano
- 1/2 teaspoon Salt
Basic New Mexico Green Chile Sauce Recipe Preparation
- Heat the oil in a 1-2 qt saucepan over medium heat.
- Add onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Don’t let them brown.
- Raise heat to medium, stir in flour, cumin, and black pepper. Cook, stirring about 2 min.
- When the onion/flour mix just begins to color, remove from heat and add broth, stirring constantly to avoid lumps.
- Add the green chile and the rest of the ingredients.
- Return pan to heat, bring to a boil, cover and simmer over low heat another 30 min.
- The finished sauce should not be too thick; dilute with more broth or water if needed.
- You can puree it if it’s not smooth enough. Will keep in the fridge for a week; heat before using. Makes 2 cups.
An interesting variation is to add 3-4 diced chipotles with the green chiles. This gives a hot, smoky green chile sauce that goes great with plain bean burritos or cheese enchiladas; it will overwhelm more complex dishes.