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”.
Traditional-Style New Mexico Green Chile Sauce
By October 1, 2012Published:
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 1 hr 10 mins
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 …
- 1 tablespoon canola oil
- 1/2 cup onion finely chopped
- 2 cloves garlic, minced
- 2 tablespoons flour or 2 tablespoons whole wheat flour
- 1/4 teaspoon ground cumin
- salt and pepper to taste
- 1 1/2 cups pork stock or 1 1/2 cups chicken stock
- 1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
- 1/4 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.