When travelling through New Mexico, you can’t fail to be asked whether you want green or red chile on your food. It is as ubiquitous as tomato ketchup elsewhere in the world. It’s not surprising how often you are asked this question as the chile is the New Mexico State vegetable, as well as home to the New Mexico chile cultivar.
As well as fresh or roasted chile served on top of, or with food, the chile also come as salsas, but more often than not you will be served food such as tacos, enchiladas and burritos with lashings of Green Chile Sauce. This sauce is different to raw salsas in that it is cooked and served warm, and then poured over food or as a basis for other dishes.
New Mexico Green Chile Sauce
For this recipe I used Hot Green Hatch Chiles, but you could use mild or Anaheim peppers if you can’t get a hold of Hatch
- 2 cups (~10 fresh) of roasted Green Hatch Chiles, peeled, stems and seeds removed, and chopped
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp of lard (or 2 tbsp of vegetable oil)
- 1 tbsp of plain (all purpose) flour
- 1 tomato, chopped
- 1 cup chicken stock
- 0.5 tsp of ground cumin
- Salt and freshly ground black pepper to taste
First gently sauté the onions and garlic in the fat, being careful not to allow them to brown. Once the onions are translucent, add the flour and mix to soak up the oil. Cook the flour for a minute or so and then add the chicken stock to the pan, a little at a time. Add the chiles, tomato, cumin, and simmer for about half an hour until the sauce as thickened. Serve immediately over food or can it for future use.
Green Chile Sauce is great on anything such as an alternative for enchiladas sauce, on eggs, breakfast burritos, huevos rancheros, steak or for making Roasted Green Chile Turkey Stew.
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