New Mexico Green Chili Sauce
The recipe calls for canned green chili, but if you are lucky enough to be able to find the frozen green chili, use the small 8 oz tub to make this recipe. This sauce can be frozen and used later and doubled easily.
I got this recipe from my Mother in Law who wrote the food column for New Mexico Magazine. She says if it is too hot, (spice wise) add a can of Cream of Chicken soup undiluted!!
How to Make New Mexico Green Chili Sauce
- In large saucepan over medium high heat, melt butter, add flour and stir until mixture is smooth. Continue cooking and stirring until mixture turns a light golden color. This will take about five minutes. Continue to stir the entire time as you DO NOT WANT THIS TO BURN.
- Add your canned green chilis. It will bubble and spit, but stir in quickly.
- Add chicken broth and cumin. Stir until all is smooth.
- Bring to a boil and let sauce thicken which takes about 10 minutes. Stir a few times during the process to keep it from sticking.
- Sauce is then ready to use with enchiladas or other New Mexico style food.