New Mexico Green Chile Sauce

Rick’s New Mexico Green Chile Sauce

New Mexico Green Chile Sauce is Rick’s favorite of all the chile sauces, which he has enjoyed on all his travels throughout New Mexico. He has enjoyed hundreds of versions, both Red and Green. While there are many variations, they all have one thing in common, the Red Sauce is made from New Mexico Red Chile Powder and the Green Sauce is made from roasted, chopped New Mexico Green Chile Peppers. You will find versions of Red & Green Sauces which use both chopped and powdered red & green chile peppers. We carry both Red & Green New Mexico Chiles in various versions. To look at our Chiles, including our New Mexico Chiles, please click HERE.

There is a difference between chile sauces you get on your enchiladas, tamales, burritos and other Mexican dishes you find in most Mexican restaurants and the same recipes you find in New Mexico made New Mexican style. The difference is the chile peppers used. Ancho Chile Peppers, and Ancho Chile Pepper Powder is typically used for the red sauces used in Mexican dishes, which has a slightly bitter edge, unless they also made with other chile pepper powders, like Guajillo Chile Powder, which has a sweeter profile.

New Mexico Red Chiles and New Mexico Green Chiles don’t have the bitterness of the Ancho. They are smoother, and depending on the variety of the pepper used, the heat level can be from mild to very hot. These differences gives your red and green chile sauces flavor different flavor profiles.

If you find that you have a difficult time deciding between having Red or Green Sauce on your New Mexican or other Southwest dishes, do what they do in New Mexico. Enjoy your dish “Christmas style”, where you have both Red and Green Sauces spooned over your entree.

Enjoy on your enchiladas, burritos, tacos, huevo ranchos and other Southwest dishes. My favorite dishes on which I smother with the green sauce are Blue Corn Green Chile Chicken Enchiladas and Green Chile Chicken Tamales.

Here is the recipe for New Mexico Green Chile Sauce which Rick has made and used at home since 1995. We hope you enjoy it as much as we do.

Makes 3-4 Cups

Ingredients:
2 Tablespoons Canola Oil
1 Large Onion, Chopped
4 Tablespoons Flour
2 Cups New Mexico Green Chiles, Roasted, Peeled and Chopped (Remove the seeds if you used a hot variety and don’t want it not quite as hot.)
2 Cups Chicken or Vegetable Broth
½ Teaspoon Garlic Powder
1 Teaspoon Sea Salt, or to taste

Directions:
In medium saucepan, heat the oil over medium heat. Saute the onions for about 7 to 10 minutes, until translucent and tender. Add the flour and stir until well combined. Cover and cook 3-4 minutes, stirring constantly so that the flour mixture doesn’t stick to the saucepan. Add the broth, garlic powder and salt. Stir to combine. Reduce the heat and for 20 minutes, stirring frequently. Remove from the heat and enjoy.

If you use our Dried Crushed Green Chile, use 1 Cup dried as it will expand. Rehydrate 1 part Dried Crushed Green Chile to 2 parts water. Let sit for 5 minutes, drain excess water, then add to the recipe.

For an easy Green Chile Stew add 1 pound cooked, ground beef or 1 pound of cooked, diced chicken.

If you have leftover Green Chile Sauce, you can freeze it in airtight containers for your next recipe. We make extra so we can just thaw and heat it up and save all the cooking time. If you use good airtight containers, it will be good for at least 6 months or longer if it doesn’t get freezer burn.