Best New Mexico Green Chile Sauce Recipes

Traditional-Style New Mexico Green Chile Sauce image

Provided by Miss Annie

Categories Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon canola oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1/4 teaspoon ground cumin
salt and pepper, to taste
1 1/2 cups pork stock or 1 1/2 cups chicken stock
1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
1/4 teaspoon dried oregano

Steps:

In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.

NEW MEXICO GREEN CHILE SAUCE/CHILE VERDE image

Yield 3.5 cups

Number Of Ingredients 10

1.5 lbs mild New Mexico green chiles, roasted, peeled, seeded deveined and chopped to measure 2 cups
3/4 lb fresh hot green NM chiles roasted, peeled seeded, deveined and chopped to measure 1 cup
IF NM CHILES ARE NOT AVAILABLE: Substitute fresh Poblano chiles for fresh NM.
4 c water
1/2 white onion, cut into med dice
2 t dried Mexican oregano
6 cloves garlic, finely mincerd
1.5 t fosher salt
2 T vegetable oil
3 T all purpose flour

Steps:

Place all ingredients except the vegetable oil and flour, in a large saucepan over medium heat. Simmer uncovered, until juice has thickened and is opaque, 20-30 min. Stir occasionally, taking care that the chiles do not burn or stick to the bottom of the pan. In a small bowl, whisk together the oil and flour until smooth and well blended, to form the base for a roux. Place in a saucepan over medium-high heat until hot and bubbling. Reducer the heat to low and whisk constantly until roux is slightly brown and has a nutty flavor. Remove from heat. Add 1/2 c of the green chile mixture to the roux and whisk thoroughly until smooth. Add the roux to the remaining chile mixture and cook over low heat untl the sauce thickens and the flour taste disappears (about 15 min) Add salt to taste. Cool , coer and store in non reactive container in refry until needed up to 4 days. Check that it does not sour. Can be frozen up to 2 mo. To serve, reheat over low heat. VARIATION : CHILE VERDE Prepare sauce as directed. Cut 1 lb pork shoulder in half and trim off fat. Place pork in a saucepan with 2 white onions, quartered, 1.5 t. salt, 2 t cumin seeds, 2 t dried Mexican oregano, 12 whole black peppercorns, and water to cover about 8 cups. Cover and simmer over low heat uti meat is tender, about 1 hr. Drain,and with two opposing forks , shred the meat into long strings, Chop the shredded meat with a cleaver into 1/2 inch lengths and stir into prepared green chile sauce.

New Mexico Green Chile Sauce image

Provided by samuel

Categories Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces chili peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

Steps:

Set oven rack 6 inches from the heat source and preheat oven's broiler.
Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Spring Hill Ranch's New Mexico Green Chile Sauce image

Provided by Wiley P

Time 35m

Number Of Ingredients 8

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)

Steps:

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.