spring hill ranch's new mexico green chile sauce

Name: Spring Hill Ranch's New Mexico Green Chile Sauce
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoon(s) lard (or vegetable or canola oil); 1/4 medium white or yellow onion, diced; 3 medium cloves of garlic, chopped; 2 tablespoon(s) 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 cup(s) good water or low-sodium chicken stock; 1/2 teaspoon(s) kosher salt (omit if your stock is not low-sodium); 1/2-1 pound(s) shredded pork or beef (optional)

(4 RATINGS)

113 Pinches 3 Photos

Wiley P

Sierra Vista, AZ

Updated on Jun 24, 2013

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.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield 4 cups

Ingredients

2 tablespoons lard (or vegetable or canola oil)
1/4 medium white or yellow onion, diced
3 medium cloves of garlic, chopped
2 tablespoons 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 cups good water or low-sodium chicken stock
1/2 teaspoon kosher salt (omit if your stock is not low-sodium)
1/2-1 pound shredded pork or beef (optional)

How To Make spring hill ranch's new mexico green chile sauce

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.

Step 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.
Step 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.
Step 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.
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