Spring Hill Ranch's New Mexico Green Chile Sauce
By
Wiley P
@WileyP
1
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.
Rating:
★★★★★ 4 votes
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)
How to Make Spring Hill Ranch's New Mexico Green Chile Sauce
- 1In 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.
- 2Add 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.
- 3Add 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.
- 4Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.
