Spring Hill Ranch's New Mexico Green Chile Sauce

Wiley P

By
@WileyP

Here's half of New Mexico's State Question - "Red or Green?" Ladle it on or under huevos rancheros, enchiladas (rolled or stacked), burritos, chimichangas, or just about any other plate of New Mexico goodness. You can adjust the spicy heat level by the heat level of the green chiles or by adding some fire in the form of diced jalapeños or habaneros.


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Comments:

Serves:

4 cups

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 Tbsp
lard (or vegetable or canola oil)
1/4 medium
white or yellow onion, diced
3 medium
cloves of garlic, chopped
2 Tbsp
all-purpose flour
4 medium
new mexico #6 or big jim chiles, roasted, peeled, seeded and finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen diced green chiles) (or 3 4-ounce cans of diced green chiles)
1 1/2 c
good water or low-sodium chicken stock
1/2 tsp
kosher salt (omit if your stock is not low-sodium)
1/2-1 lb
shredded pork or beef (optional)

Directions Step-By-Step

1
In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
2
Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
3
Add in the green chiles, water (or stock) and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
4
Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican
Hashtag: #southwestern