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 votes5
Comments:
Serves:
4 cups
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
2 Tbsplard (or vegetable or canola oil)
-
1/4 mediumwhite or yellow onion, diced
-
3 mediumcloves of garlic, chopped
-
2 Tbspall-purpose flour
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4 mediumnew 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 cgood water or low-sodium chicken stock
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1/2 tspkosher salt (omit if your stock is not low-sodium)
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1/2-1 lbshredded pork or beef (optional)
How to Make Spring Hill Ranch's New Mexico Green Chile Sauce
- 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.
- 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.
- 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.
- 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.
